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Low Carb Almond Flour Cupcakes

 These almond flour cupcakes are so moist, fluffy, and tender, you won’t believe that they are low carb! Made in just one bowl, these cupcakes are a showstopping keto dessert! 2 grams net carbs per serving.


  • 2 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1 cup granulated sweetener of choice monk fruit sweetener or erythritol
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sour cream can use Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup chocolate frosting
Low Carb Almond Flour Cupcakes


  1. Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.
  2. In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.
  3. Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.
  4. Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.

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