Almond cupcakes with blackberries
A source of healthy fats and protein, these muffins are rich in antioxidants from blackberries and fiber from almond flour. Their delicate flavor with hints of cinnamon makes them the perfect dessert for a keto diet.
Roman Klymenko
15 years on low-carb nutrition
Melt the butter (100 g) and beat it with stevia to taste and cinnamon (1/2 tsp).
Add the eggs (2 pcs) and beat thoroughly with a mixer until smooth.
Add cocoa powder (1 tsp), almond flour (100 g) or cashew flour (100 g), and baking soda (1/4 tsp). Mix until a smooth batter forms.
Let the batter rest for 30 minutes to stabilize.
Grease the molds with melted butter and distribute the batter among the molds. Place 1-2 berries of blackberry in the center of each cupcake.
Bake at 180°C for about 15 minutes without opening the oven. Then check for doneness with a toothpick and if necessary, bake for another 5-10 minutes until the toothpick comes out dry.
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