These cupcakes are fast to prepare and make a fantastic base for low-carb muffins, pancakes or waffles! Try different additions and flavours to make these your own.  Recipe adapted from


  • 3 eggs
  • 1 tbsp butter
  • 3 tbsp powdered sweetener of choice (i.e. erythritol, monkfruit, xylitol, swerve, etc.) – see note below
  • ¾ cup almond flour
  • 1 ½ tsp baking powder


  1. Pre-heat the oven to 390-F (or 200-C). Grease a muffin (or mini muffin) tin with cooking spray or butter.
  2. Using a hand mixer, mix eggs and powdered sugar substitute into a fluffy consistency.
  3. Add all of the dry ingredients plus butter and give it a final proper mix.
  4. Pour batter into muffin molds (about ¾ full).
  5. Bake in the oven for 10 minutes.
  6. Take out and let cool before using thin knife to remove.
  7. Top with whipped cream (35% cream whipped with a dash of vanilla and sweetener to taste) .


Makes 6 large or 12 mini cupcakes (or more if you fill molds with less)!

1 large cupcake (or 2 mini) = 2 fats (group 7) and 0.5 protein (group 6)

Notes from Tiia:

These cupcakes are great and not overly sweet!  I made them for our office for Dr. Bishop’s birthday and everyone enjoyed them with whipped cream on top. I mixed the batter for about 3 minutes to make it very airy.  Also, if using granulated sweetener, I find taking the time to grind it into a fine powder (using a coffee grinder, for example) yields a better result.  I usually grind the whole batch of sweetener and store it as a powder so it’s ready to go when needed.

This base recipe can be made into muffins, waffles or pancakes, too!  Here are a few of the flavour combos I experimented with:

Blueberry muffins: Add 1/3 cup wild frozen blueberries to the mix, just before putting into molds. You basically get 1 tbsp blueberries per large muffin or 2 mini muffins. Don’t worry about the fruit portion here, it would basically count as 0.2 of a fruit portion per muffin!  So, count as above. Also makes great pancakes and waffles!

Chocolate muffins/cupcakes: Add 3 tbsp cocoa powder and 4 squares (chopped) President’s Choice 85% dark chocolate. I added a wee bit more butter because these got quite thick with the powder, but result was moist with the added fat from the dark chocolate!  For these, count each muffin as 2.5 fats + 0.5 protein. The chocolate batter is quite thick, so the pancake and waffle version were denser. However, the muffins rose higher during baking and looked more like real muffins.