Ingredients

The following ingredients have 12 Servings
  • 1/2 cup unsalted butter, or ghee, room temperature
  • 3 eggs
  • 1/2 cup agave nectar (honey, coconut nectar, or maple syrup works)
  • 1 teaspoon vanilla extract
  • 2 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Chocolate frosting and sprinkles for topping

Instruction

  • Preheat oven to 375F.
  • In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla.
  • Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.
  • Line a cupcake tin with parchment paper liners.
  • Use two spoons or an ice cream scooper to divide the batter in the liners.
  • Bake for 12 minutes until the tops are golden brown.
  • Transfer to a cooling rack and wait until completely room temperature before frosting.