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Grain Free Cupcakes

Yields1 Serving

Grain Free Cupcakes

Dry Ingredients
 1 ½ cups of any REAL BREAD™ BAKING MIX
 ¼ cup coconut flour
 ½ cup Sweetener to equal 1/2 CUP sugar (I use a monk fruit/erythritol blend)
Wet Ingredients
 3 large eggs
 ¾ cup buttermilk (or coconut milk + 1 T lemon juice)
 ¾ cup sour cream (or heavy cream/coconut milk + 1 T lemon juice)
 ½ tbsp vanilla
 ½ tsp almond extract
 ½ tsp stevia or pure monk fruit extract
1

Whisk together the dry Ingredients in a large bowl and set aside.

2

In your blender, blend together the Wet Ingredients.

3

Whisk the Wet Ingredients into the Dry Ingredients until well combined.

4

Use an ice cream scooper to fill each cupcake about 3/4 full.

5

Bake at 350°F for 25 minutes or until a toothpick inserted comes out clean and are firm to the touch.

Cover if they begin to brown too much.