Estimated reading time: 4 minutes
This year my blackberry bush finally started to bloom properly. Lots of beautiful flowers that eventually became thick blackberries. And so I suddenly had a bowl full of which I wanted to make something delicious. I had recently made some other types of jams so I wanted something different. A delicious blackberry cupcake cupcakes recipe but not too sweet. Of course, the fruit itself also contains sugar. I have a large jar of xylitol in my pantry.
Xylitol is a natural sugar substitute that is often used as a sweetener in foods. It has about the same sweetness as sugar, but with 40% fewer calories. Xylitol is often considered a healthy alternative sugar because it does not have the same blood sugar effects as regular sugar and because it helps improve oral health by inhibiting the growth of certain bacteria. However, it is important to note that xylitol is toxic to dogs and it is therefore important to use it with caution.
However, the taste is just the same. We make these almond flour blackberry cupcakes with almond essence. You probably know this from amaretti cookies. I like that taste even better than vanilla essence. These cupcakes are slightly less “cakey” than you are used to from regular cupcakes. But certainly no less delicious!
Almond flour blackberry cupcakes
Most of the ingredients in this almond flour blackberry cupcakes recipe come from KoRo. An online department store that sells in bulk. They have a lot of organic products, and also the more unusual products such as the xylitol and coconut blossom sugar used in these cupcakes.
In my kitchen I keep everything in beautiful glass jars. This cupcake recipe is super easy to make and keeps for a few days in the fridge. This way you can enjoy a nice snack every now and then. Keep them in a closed Tupperware box.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Almond flour blackberry cupcakes
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print Email recipe Pin Rate recipeIngredients:
- 150 gram blackberries
- 200 gram almond flour
- 25 gram xylitol - sugar substitute
- 20 gram coconut blossom sugar
- 10 gram shredded coconut
- 50 gram coconut oil - molten
- 1 el almond essence
- 3 eggs
- 1 tl baking powder
- 24 white almonds
- 12 blackberries
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven to 175 degrees.
- Take a mixing bowl and sieve in the almond flour. Add the xylitol, coconut blossom sugar, coconut grater, and baking powder and mix well. Add the blackberries and toss them through the bowl.
- In a mixing bowl, break the 3 eggs and add the almond essence and melted coconut oil, beat the eggs completely with a whisk.
- Pour the egg mix into the almond flour mix and carefully fold with a spoon until it has become a slightly sticky batter.
- Take the cupcake baking pan and fill it with the paper cupcake cases. I made 12 cupcakes from this amount. You can scoop the batter into the molds with two spoons.
- Place a blackberry and two white almonds on the cupcakes and put in the oven for 18 to 20 minutes until the cupcakes are cooked. (They puff a little less than you are used to with normal cupcake batter.)
- Remove them from the pan and let them cool slightly on a wire rack before eating.
- Delicious bites!
Want to try other tasty bakes or recipes? Yes, I have some ideas for you here:
Like this almond flour crumble with forest fruits.
Or else this low carb almond flour nut cake.
But this toast with fresh blackberry sauce and goat cheese is also great.
These are such nice cupcakes
Delicious cupcakes!