Vanilla Almond Diabetic Cupcakes (Low Carb)
✅ Why It’s Diabetes-Friendly
- No refined sugar
- Low glycemic almond flour
- High protein from eggs
- Controlled portion size
📝 Ingredients (Makes 6 cupcakes)
Dry Ingredients
- 1 cup almond flour
- ½ tsp baking powder
- Pinch salt
Wet Ingredients
- 2 eggs
- 3 tbsp melted butter or coconut oil
- ¼ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 2 tbsp unsweetened almond milk
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Line a muffin tray with 6 liners.
- Mix dry ingredients in one bowl.
- In another bowl, whisk eggs, sweetener, butter, vanilla, and almond milk.
- Combine wet and dry ingredients until smooth.
- Divide evenly into liners.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool completely before frosting.
🧁 Optional Sugar-Free Frosting
Mix:
- ½ cup softened cream cheese
- 1–2 tbsp powdered erythritol
- Few drops vanilla
Whip until smooth and spread lightly.
📊 Approx Nutrition (Per Cupcake, without frosting)
- Calories: ~170
- Total Carbs: ~6g
- Fiber: ~2g
- Net Carbs: ~4g
- Protein: ~6g
