GRAIN-FREE VANILLA CUPCAKE

I have a sweet tooth and my weakness is cake. Buttery,luscious,melt-in-your-mouth cake! I love this recipe because it is so delicious,easy and high in fiber (which makes me feel full). I used xylitol because Stevia has not been my favorite for baking. You can use any sugar you like but be sure it is in granulated form, so you can cream the butter with it and keep the crumbly texture that makes you feel in CUPCAKE HEAVEN.

INGREDIENTS:

6TBS BUTTER

2 CUPS ALMOND FLOUR

1TSP VANILLA EXTRACT

1/2 cup of Xylitol

2 EGGS

1 PINCH OF SALT

1TSP OF BAKING SODA

2 OZ OF WATER

PROCEDURE:

Start by creaming(mixing together) the butter and the xylitol.

Add the vanilla extract and the eggs and mix. Add the almond flour little by little alternating with the water. Finally, add the salt and baking powder. Place the cupcake wrappers on the muffin tin and divide the mixture equally among 9 wrappers. Bake at 350 for 20-25minutes. REMOVE from the oven and let it cool.

I love this recipe just the way it is.I use it as dessert, breakfast or a snack. This recipe is around 145 cals per serving and is packed with fats, and fiber.

If you love this recipe,take a pic once you make it and tag me at @coachgisetk in Instagram or @gisetking in Facebook.