Very Vanilla Cupcakes

Very Vanilla Cupcakes (Keto)

3 Large organic Free range eggs, (separated

1/4 c oil (I used organic Coconut oil)

3/4 c of Swerve (Erythritol) Non GMO

1 Tbsp Vanilla Extract

1 Tbsp fresh squeezed lemon juice

2 cups blanched almond flour

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 350 degrees F and line 10 muffin cups.  You must use paper cup liners, or the cupcakes will stick to the pan.

Whisk egg yolks in a large bowl until pale yellow.  Whisk in the oil, sweetener , vanilla and lemon juice.

In a separate bowl, beat egg whites to stiff peaks with an electric mixer.

Gently fold the whites into the yolk mixture.

Combine the dry ingredients.  Gently fold into the wet ingredients.

Scoop batter into muffin cups. (If Batter appears a little thick add 1/3 cup of Almond Milk)

Bake 20 to 30 minutes, until golden brown, and a toothpick inserted comes out clean.

Let cool in the pan for half an hour, then frost if desired and/or serve.

Makes 10 cupcakes or 1 layer cake

Enjoy