Vanilla Cupcakes & Cookies
Vanilla Cupcakes & Cookies for the gestational diabetes diet with only 16 carbs and 6 ingredients and done in 25 minutes! Also Keto, Paleo, Vegetarian, gluten free, grain free, dairy free and sugar free!
Email
Print
Ingredients
Wet Ingredients
- 2 Tbsps Butter (softened)
- 3 Tbsps Sugar
- 1 t Vanilla Extract
- 1 each Large Egg
Dry Ingredients
- ¾ cup Finely Ground, Blanched Almond Flour
- ⅛ t Baking Powder
Instructions
- Preheat oven to 375.
Wet Ingredients
- Beat butter and sugar together until well combined; anywhere from 2-5 minutes. The longer you beat it, the fluffier your end product.
- Add the egg and vanilla and beat until well combined and airy; about 4 minutes. Scrape the batter back down from the sides of the bowl to ensure it's all incorporated.
Dry Ingredients
- In a separate bowl, mix the almond flour and baking powder together.
- Add the dry mixture to the wet mixture. Beat until just combined; 20-30 seconds. The batter will be thick.
- Place the liners into the pan and spoon the batter into the lines. Fill each about ¾ full.
- Bake for 9-10 minutes for a gooey center and eat immediately. Best with a scoop of ice cream. Bake 13 minutes for a complete bake and let cool completely.
Notes
Add extracts, spices or zests to change the flavor.
Equipment: Oven, 2 Bowls, Mixer, Cupcake Pan & Liners.
This batter makes (soft) cookies too! Drop them by the tablespoon and bake for 10 mins. Makes 12, making a serving size 3 cookies each