Gluten-free & Sugar-free Chocolate Cupcakes

 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.