[Low-Carb] Blueberry Cupcakes

Name: [Low-Carb] Blueberry Cupcakes
Total time: 3600 s
Yield: Makes 12 cupcakes
Cuisine: American
Ingredients: 1 3/4 cups almond flour (180 grams); 1/4 cup unsalted butter (55 grams); 4 1/2 oz cream cheese (125 grams); 4 eggs; 2/3 cup blueberries (100 grams); 1/2 cup granulated sugar (100 grams); 1 teaspoon aluminum-free baking powder; 1/4 teaspoon salt

凱茜媽咪の廚房 @Kathy_kitchen

A healthy, low-carb almond cupcake with a soft, delicate texture that melts in your mouth. Made in cupcake liners for easy serving to your family.

凱茜媽咪の廚房 @Kathy_kitchen

A healthy, low-carb almond cupcake with a soft, delicate texture that melts in your mouth. Made in cupcake liners for easy serving to your family.

Saved

Ingredients

60 minutes

Makes 12 cupcakes

1 3/4 cupsalmond flour (180 grams)
1/4 cupunsalted butter (55 grams)
4 1/2 ozcream cheese (125 grams)
4eggs
2/3 cupblueberries (100 grams)
1/2 cupgranulated sugar (100 grams)
1 teaspoonaluminum-free baking powder
1/4 teaspoonsalt

Saved

Steps

60 minutes

1

Prepare all ingredients by measuring them out and letting them come to room temperature. Preheat the oven to 355°F (180°C). Line a cupcake pan with paper liners.
2

Mix together the almond flour, baking powder, and salt. Sift the mixture twice and set aside.
3

Beat the room temperature unsalted butter until light and fluffy. Gradually add the sugar, mixing well after each addition.
4

Add the 4 room temperature eggs one at a time to the butter-sugar mixture, mixing well after each addition.
5

Mash the room temperature cream cheese with a fork, then add it to the mixture and blend until smooth.
6

Add the sifted dry ingredients to the wet mixture and mix until just combined.
7

Divide the batter evenly among the prepared cupcake liners. Top each with blueberries. Bake for 25-30 minutes.
8

Test doneness by inserting a toothpick into the center; it should come out clean with no batter sticking.
9

Enjoy your healthy treat!
10

You can also add the blueberries to the liners first, then pour in the batter. Serve with fresh blueberries or strawberries for more variety.
11

[Tips]
* This recipe makes 12 cupcakes.
* Make sure all ingredients are at room temperature to prevent separation. You can place the mixing bowl over warm water to help keep the mixture smooth.
* You can substitute erythritol for the sugar.
* You can use a loaf pan instead of cupcake molds; bake for about 30-35 minutes. Test doneness with a toothpick—it should come out clean.