Best Almond flour keto muffins

This keto cupcake recipe is perfect for making a do-it-yourself dessert and for making a base for icing or sweet toppings. The advantage of this recipe is that some of the ingredients can be replaced. This is useful if you have food allergies or an ingredient is not available.

Ingredients

• 250 gr almond flour
• ⅔ glass of erythritol
• 1 tea spoon. baking powder
• 3 pcs. chicken eggs, lightly beaten
• ⅓ a glass of melted butter, or coconut oil
• ⅔ glass of unsweetened almond milk
• 1 tea spoon. vanilla extract

Directions

1. In a bowl, combine all dry ingredients.
2. In a separate bowl, combine remaining ingredients: ghee, almond milk, eggs, and vanilla.
3. Combine dry and wet mixtures and mix until smooth.
4. Preheat oven to 180 C. Grease baking dishes or line with parchment. Divide the mixture into 12 tins (medium size 60g per cupcake).
5. Bake for 20-25 minutes or until then. Use a wooden skewer to test the muffins. If the dough doesn't stick, the cupcakes are ready.
6. Let the muffins cool for 5 minutes, then transfer the muffins to a plate. Ready-made can be stored in an airtight container in the refrigerator for a week.