I know I’ve really been babbling about this a lot lately, but I really am just so excited… my cookbook is just one week away from release! Side note – you can get it delivered on the actual day of release (October 30th) if you pre-order from Amazon, which is just delightful. Anywho, since the book release is super close to the best holiday of the year, I thought I’d share another recipe with a bit of a Halloween twist!
Is this recipe really a Halloween recipe? No. Could you feasibly make it any time of year? Of course – it’s a cupcake. Will I regret making these images all Halloween-themed when I go to share this post at any other time beyond a week from now? Yes, most definitely I will. But, here we are, embracing the holiday fun with these vegan keto almond butter cupcakes from my cookbook!.
“I thought you were allergic to almonds…” You would be correct. When I make these for myself, I use peanut butter or tahini, but my husband really loves them with almonds butter, and so that’s the version that stuck around. If you are allergic to nuts, I recommend the tahini substitution or even using sunflower seed butter. So, as you may have noticed, these cupcakes are both soy-free and coconut-free! I tend to use coconut flour a lot in recipes, and lately I’ve been getting more and more requests for coconut-free baked goods. So, for those of you unable to eat coconut – this is for you!
Notes on Making Vegan Keto Chocolate Almond Butter Cupcakes (gluten-free, coconut-free, soy-free)
- As noted above, you can substitute the almond butter for peanut butter, tahini or sunflower seed butter.
- I usually use the Lakanto granulated sweetener. If you are using pure erythritol or xylitol, you may want to reduce the sweetener by 1/2 tbsp, as the pure sugar alcohols are a bit sweeter than the blends.
- You can sub the ground flax for ground chia seeds, but I’d recommend reducing the quantity by half, otherwise the dough becomes too sticky and dense. Chia makes an intense gel!
- When calculating out macros for this, be sure to take into account any sugar alcohols. Usually, calorie and macro tracking programs don’t remove the net carbs from the erythritol, which could give a seemingly very high carb count!
- To make the frosting orange, I used 1/2 tsp of turmeric, and 1/4 tsp beet root powder.
- These are topped with cacao nibs!
These rich brownie-like cupcakes are my go-to treat when I'm craving something sweet and decadent! They're also gluten-free, dairy-free, egg-free, peanut-free and soy-free
- 1/4 cup (64g) creamy unsweetened almond butter, room temperature
- 1/4 cup (60ml) unsweetened almond milk, or non-dairy milk of choice
- 2 tbsp granulated sweetener
- 2 tbsp ground flax seeds
- 2 rounded tbsp cocoa powder
- 1/2 tsp baking powder
- 2 tbsp vegan keto cream cheese
- 1-2 tbsp unsweetened almond milk
- 1 tbsp unsweetened, creamy almond butter
- optional: extracts, stevia or coloring
- Preheat the oven to 350°F (177°C). Line 4 wells of a standard-size muffin pan with paper liners or have a standard-size silicone muffin pan on hand.
- In a small mixing bowl, whisk together the almond butter and almond milk until well combined and smooth. Stir in the sweetener and flax seed and set aside.
- In a separate bowl with a dry fork, whisk together the cocoa powder and baking powder until thoroughly combined.
- Fold the dry ingredients into the wet, then continue to stir until no lumps remain.
- Divide the batter evenly among the 4 lined muffin wells, filling each about three-quarters full. Bake for 30 minutes, or until firm to the touch.
- Remove from the oven and let cool in the pan for at least 20 minutes to allow the cupcakes to set up. Remove from the pan and allow to cool completely before frosting.
- To make the frosting, place the cream in a small mixing bowl. Stir in the almond butter, almond milk, and any optional flavoring or coloring.