1/4 cup (28gm) coconut flour
1/4 cup (20gm) unsweetened, natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon pure powdered stevia extract, such as NuNaturals
4 large eggs
2 tablespoons (28gm) coconut oil, melted
2 tablespoons agave nectar
1/2 cup unsweetened vanilla almond milk
Preheat oven to 350ºF. Line a muffin tin with 9 paper cupcake liners.
In a large bowl, whisk together the coconut flour, cocoa powder, salt, baking powder, and stevia. In a second bowl, whisk together the eggs, coconut oil, agave nectar, and almond milk. Pour the wet ingredients into the dry, and beat with a handheld mixture for several minutes, until thoroughly combined. Scrape the sides of the bowl occasionally, ensuring that no lumps remain.
Divide the batter among the paper-lined cups. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs. Cool for one hour, then frost and serve.
Cupcakes can be stored in the refrigerator, tightly covered, for several days.
Servings Per Recipe: 9
Amount Per Serving
Total Fat: 5.7 g
Cholesterol: 82.2 mg
Sodium: 178.1 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.3 g
Protein: 3.4 g