If you've never incorporated cardamom in your baking before, you have got to try this gluten-free Cardamom Cupcakes Recipe! These cupcakes are bursting with rich, herbal cardamom flavor and are low carb as well.
Why You Absolutely NEED To Make This Cardamom Keto Cupcakes Recipe
If you're a fan of Indian food you've become quite familiar with the flavor of cardamom. It has a rich, herbal, almost smokey mint-like flavor that really has no direct comparison. Cardamom is usually commonly used in savory dishes such as Safed Korma, Butter Chicken, and Indian Pilau, but it can also lend its distinct flavor profile to sweets.
This Cardamom low carb Cupcakes Recipe is perfectly sweet, with hints of cardamom and coconut, and you're going to absolutely love them.
Cardamom isn't the only star in these deliciously keto cupcakes. Hints of coconut can also be found in these delectable morsels, thanks to the coconut shreds and coconut milk in the batter.
And thanks to the almond flour, these cupcakes are completely keto-friendly and have a delightful nuttiness to them. And yes, you heard me right, these cupcakes are actually low carb! They only have 6 carbs per cupcake, so you can enjoy one guilt-free even if you're living a keto lifestyle.
These keto cupcakes are the combination of two of my favorite things: bold Indian flavors and low carb recipes. Even if you're not familiar with the flavor profile of cardamom, you're sure to enjoy these tasty low carb cupcakes.
You really must make this Cardamom Cupcakes Recipe to fully understand just how good they are! Now let's get to cooking.
How To Make This Cardamom Cupcakes Recipe
- Heat the oven to 350F.
- Line a 12-cup muffin pan with paper liners, or grease the pan well.
- In a 10-inch sauté pan, toast almond flour and coconut shreds until brown and toasted (about 5 minutes).
- Add in coconut milk and let the milk absorb (about 5 minutes).
- Add in melted butter, beaten eggs, baking powder, Swerve and cardamom and mix well.
- Pour the mixture into the muffin pan. Sprinkle with sesame seeds.
- Bake for 20 minutes until a toothpick inserted into the center emerges clean.
Tips And Tricks For Making This Cardamom Cupcakes Recipe
- If you're going to make these cupcakes without cupcake liners, make sure you grease the pan well. You also might want to use a silicone muffin pan as they'll release much easier that way.
- If the toothpick comes out with batter on it after baking the cupcakes, bake them for an additional 3-5 minutes and check again. Repeat if necessary.
- Prefer your cupcakes frosted? You can enjoy these cupcakes with frosting and still keep them low carb by using my Keto Cream Cheese Frosting recipe.
- These keto cupcakes taste best when you use freshly ground cardamom. If you've never ground your own spices before, check out my video on how to cook with spices.
Looking For Sweets That Use Cardamom? Check These Out!
- This Smooth Cardamom Yogurt recipe is my delicious take on homemade Noosa. It's deliciously sweet and you can make it in your Instant Pot!
- This Quinoa Pudding is an Indian dessert made with quinoa, milk, cardamom, and sweetened condensed milk for sweetness. This delicious Instant Pot dessert is only four ingredients with optional add in’s and comes together in less than 15 minutes!
- This Keto Almond Phirni Kheer is a delicious sweet treat that’s low carb and easy to make. If you’re looking for the perfect ethnic treat, you’ve hit the jackpot.
So whether you're tired of humdrum, typical cupcake recipes, or you just love the flavor of cardamom, you're going to love this Cardamom Keto Cupcakes Recipe! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Equipment
- Cupcake Liners
Ingredients
- 2 cups Superfine Almond Flour
- 1/4 cup Unsweetened Shredded Coconut
- 1/2 cup Swerve
- 1 can Full-Fat Coconut Milk, 13.5 ounces
- 1/4 cup Butter, melted
- 3 Eggs
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cardamom
- 1/4 cup Sesame Seeds
Instructions
- Heat the oven to 350F.
- Line a 12-cup muffin pan with paper liners, or grease the pan well.
- In a 10-inch sauté pan, toast almond flour and coconut shreds until brown and toasted (about 5 minutes).
- Add in coconut milk and let the milk absorb (about 5 minutes).
- Add in melted butter, beaten eggs, baking powder, Swerve and cardamom and mix well.
- Pour the mixture into the muffin pan. Sprinkle with sesame seeds.
- Bake for 20 minutes until a toothpick inserted into the center emerges clean.
- If you're going to make these cupcakes without cupcake liners, make sure you grease the pan well. You also might want to use a silicone muffin pan as they'll release much easier that way.
- If the toothpick comes out with batter on it after baking the cupcakes, bake them for an additional 3-5 minutes and check again. Repeat if necessary.
- Prefer your cupcakes frosted? You can enjoy these cupcakes with frosting and still keep them low carb by using my Keto Cream Cheese Frosting recipe.
- These keto cupcakes taste best when you use freshly ground cardamom. If you've never ground your own spices before, check out my video on how to cook with spices.
Rebecca
Delicious!!! I wasn't sure how these would taste the next day after being in the fridge but they were fantastic! Fabulous texture for almond flour cupcake! I wasn't sure why these were a cupcake instead of a muffin, but they really do have a cake texture. Thank you!
Lynn
Hi, I made these tonight. As someone mentioned above I tried to beat them until they became fluffy, as the recipe asked for, but that change in texture never happened. I did beat the eggs beforehand. They did not come out flat, but they are extremely wet and greasy textured, like a wet sponge almost. The flavor is good but the texture is not at all appealing. Suggestions?
Michelle
Hi Dr. Pitre, we have two of your keto cookbooks. Made these cupcakes last night. The batter seemed very runny and would not get fluffy. I saw that the eggs needed to be beaten before adding to the batter, but only after I had already dumped them in-- could unbeaten eggs be the reason? Also, the receipe made about half a cup too much batter, unless the muffin cups are meant to be filled literally to the very top. Are they? And-- a teaspoon of cardamom didn't seem like much, so I used two. The cupcakes came out with absolutely zero cardamom flavor. I had hoped these muffins would come out tasting like the chai banana bread I used to make in non-keto days. Otherwise, the cupcakes were pretty good. Could you, or anyone, please provide some insight on the above? Thank you! We are loving your cookbooks!
URVASHI PITRE
Hey Michelle so muffin batter typically needs to be only very lightly beaten once you add the flours etc. That's why I asked for the eggs to be beaten first. Overmixing makes them flat. The cardamom I can be your spice was ground a while ago so it's no longer as fresh. Smell it in the container and if you get a faint, woody whiff, and very little fragrance, you will know you need a fresher powder. Usually those ground spices only last 1-2 months without losing potency.
Marian Rezelman
These are wonderful! I will be making them again and again!
sam
uhm... the instructions say add baking powder.
but i don't see that as an ingredient.
HELP!
in true 'sam' fashion... i scanned quick and then started cooking. i'm stuck now!
URVASHI PITRE
Oops! 2 teaspoons baking powder
Marian Rezelmam
But the ingredients sat 2 TABLESPOONS, Apparently it’s a very forgiving recipe 😆. I used the whole 2 tablespoons and they still turned out to be delicious!
sam
i tried 1tsp.
it seemed to work ok.