Cupcake de vainilla

Cupcake de vainilla

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or other sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tbsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Gradually mix the wet ingredients into the dry ingredients until you have a smooth batter.
5. Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

“Use only that ingredients that good for diabetic”

Enjoy!