Cardamom Cupcakes Recipe

If you've never incorporated cardamom in your baking before, you have got to try this Cardamom Cupcakes Recipe! These cupcakes are bursting with rich, herbal cardamom flavor and are low carb as well.

4.67 from 9 votes

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Course: Dessert

Cuisine: American

Keyword: Cardamom Cupcakes, Cardamom Cupcakes Recipe, Low Carb Cupcakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 243kcal

Author: URVASHI PITRE

Equipment

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.

Notes

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.

Nutrition