Gluten-free & Sugar-free Chocolate Cupcakes:
2 1/2 cups Almond Flour
1/2 cup Cocoa
1 cup Monk Fruit Sweetener or Erythritol
1 tsp Baking Soda
1/4 tsp Salt
3 large Eggs
1 cup Sour Cream
1 tsp Vanilla
Preheat the oven to 350°F and line a 12 count muffin tin with liners.
Put all the dry ingredients into a large bowl. Add in wet ingredients and mix until combined and smooth.
Distribute the batter evenly and bake for about 20 minutes or until a toothpick inserted comes out mostly clean.
Remove from the oven and let cool completely.
I like to top the cupcakes with a homemade Sugar-free Ganache.
Sugar-free Ganache:
2/3 cups Sugar-free Chocolate Chips
1/4 cup Whipping Cream
Place the ingredients into a microwave safe bowl. Microwave for 30 seconds. Stir with a whisk until smooth.