How to make Vegan Low Carb Cupcakes recipe

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These vegan low carb cupcakes are a delicious and healthy alternative to traditional cupcakes. They are made with almond flour, coconut oil, and agave nectar, making them gluten-free, dairy-free, and low in carbohydrates. The cupcakes are moist and fluffy, with a light and airy texture. They are topped with a creamy vegan frosting made with coconut cream and vegan cream cheese. Enjoy these cupcakes guilt-free, knowing that they are both delicious and nutritious!


Preheat oven to 350°F.
In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt.
In a separate bowl, mix together coconut oil, agave nectar, almond milk, and vanilla extract.
Add wet ingredients to dry ingredients and mix until combined.
Line a cupcake tin with cupcake liners and fill each one with batter.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool before frosting.

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