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  • Elianni Gaio

Delicious Blueberry Cupcakes - Gluten-Free/Paleo/Keto/Low-Carb

Blueberry Cupcakes

16 units

Time Preparing: 15-20 minutes

Time Baking: 30-40 minutes

Total Time: 45-60 minutes

Ingredients (for dough)

- ½ cup tiger nut flour

- 1 cup organic coconut flour

- 6 pasture raised eggs – separate yolks and the egg whites

- 1 ½ tablets pasture raised butter

- 1 ½ cups organic coconut milk

- ½ cup coconut sugar

- 1 tablespoon vanilla extract

- 1 tablespoon baking powder

- 2 cups blueberry


Step 1

Preheat the oven to 350 degrees Fahrenheit

Step 2

Line one 24-count muffin pan with 16 cupcake liners, reserve

Step 3 (egg white)

In a large bowl place egg yolk, reserve (for Step 4)

In a medium bowl place egg white

Using an electric mixer, beat the egg white until stiff peaks form, 2-3 minutes, reserve

Step 4 (dough)

In the large bow with egg yolk (Step 3), add butter, coconut sugar and vanilla extract

Using an electrical mixer, beat until smooth, 2-3 minutes

Add tiger nut flour, beat until smooth, 1-2 minutes

Add coconut flour and coconut milk, beat until smooth and well combined, 2-3 minutes

Using a spoon scrape the sides and bottom of the bowl until all ingredients are well combined

Add baking powder and using a spoon or spatula, carefully add the egg white to the mixture (Step 3), stir until combined

Add the blueberries, carefully stir until combined

Step 5

Evenly distribute the batter between all 16 cupcake liners, filling them about ¾ of the way full

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean

Remove from the oven

Allow to cool

Transfer to a serve plate

You can top with your favorite decoration or keep cupcakes plain

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