These almond flour cupcakes are so moist, fluffy, and tender that you won't believe that they are low-carb! I love that they are made in just one bowl. Watch how I make this in my kitchen in the video below!
Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.
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.
Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.
Video
Notes
* You can use white or brown sugar if carbs aren't an issue. TO STORE: Leftover cupcakes can keep at room temperature for up to 48 hours. Any longer, you will need to store them in the refrigerator. Keep them covered and they can be kept for up to 1 week.TO FREEZE: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.Recipe barely adapted from here.