Cup Cake

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

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📝 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

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
2. Line a muffin tray with 6 liners.
3. Mix dry ingredients in one bowl.
4. In another bowl, whisk eggs, sweetener, butter, vanilla, and almond milk.
5. Combine wet and dry ingredients until smooth.
6. Divide evenly into liners.
7. Bake for 18–22 minutes until golden and a toothpick comes out clean.
8. Cool completely before frosting.

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🧁 Optional Sugar-Free Frosting

Mix:

• ½ cup softened cream cheese
• 1–2 tbsp powdered erythritol
• Few drops vanilla

Whip until smooth and spread lightly.

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📊 Approx Nutrition (Per Cupcake, without frosting)

• Calories: ~170
• Total Carbs: ~6g
• Fiber: ~2g
• Net Carbs: ~4g
• Protein: ~6g