Diabetic Vanilla Cupcakes (Low-Carb & Sugar-Free)
✅ Why These Are Better for Blood Sugar
- No white flour
- No sugar
- Sweetened with monk fruit or erythritol
- Almond flour keeps carbs low
- Higher fat + protein slows glucose spikes
🛒 Ingredients (Makes 12 cupcakes)
Dry Ingredients
- 1½ cups blanched almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- Pinch salt
Wet Ingredients
- 3 large eggs
- ⅓ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- ½ cup powdered monk fruit sweetener (or erythritol)
- 1½ tsp vanilla extract
🥣 Instructions
1️⃣ Preheat
- Oven to 350°F (175°C).
- Line a muffin tin with 12 cupcake liners.
2️⃣ Mix Dry Ingredients
Whisk almond flour, coconut flour, baking powder, and salt.
3️⃣ Mix Wet Ingredients
In another bowl, whisk eggs, melted butter, almond milk, sweetener, and vanilla.
4️⃣ Combine
- Stir wet into dry.
- Mix until smooth (batter will be slightly thick).
5️⃣ Bake
- Fill liners about ¾ full.
- Bake 18–22 minutes.
- Toothpick should come out clean.
- Cool completely before frosting.
🧁 Sugar-Free Frosting Option
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup softened butter
- ½ cup powdered monk fruit
- 1 tsp vanilla
Beat until smooth and fluffy.
📊 Estimated Nutrition (Without Frosting)
Per cupcake (12 total):
- Calories: ~160
- Net Carbs: 3–4g
- Protein: ~5g
- Fat: ~14g
With frosting: ~220 calories, 3–4g net carbs.
💡 Blood Sugar Tips
- Use powdered sweetener (granular can be gritty).
- Let cupcakes cool fully before frosting.
- Enjoy with a protein-rich meal rather than alone to reduce spikes.
If you’d like, I can also give you:
- 🍫 Chocolate diabetic cupcakes
- 🥕 Carrot cake version
- 🍓 Strawberry version
- 🧁 Ultra-low calorie version
- 🥥 Coconut flour only version
