Eating Bird Food · by Brittany Mullins★ 5.0 (23)
Almond Flour Cupcakes
NUTRITION · PER SERVING33M COOK
CAL 10%·PRO 13%
CARBS 10G19% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 16G73% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy cupcakes made with almond and coconut flour instead of wheat. A gluten-free dessert that comes together quickly.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups almond flour
- 1 Tablespoon coconut flour
- 1 Tablespoon arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs (at room temperature )
- ⅓ cup coconut oil (melted)
- ⅓ cup unsweetened almond milk (or water, at room temperature)
- 2 teaspoons vanilla
- ⅓ cup coconut sugar
- ¼ cup sprinkles (optional )
At a glance
PER SERVING · TIME 33M
CAL 10%·PRO 13%
CARBS 10G19% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 16G73% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 23m
- Sodium
- 118mg
- Total sugar
- 6g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 61mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.