Keto Chai Walnut Cupcakes

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Keto Chai Walnut Cupcakes

These deliciously sweet muffins are infused with chai spices and the crunch of walnuts.

Although xylitol has been used in the recipe, this can be substituted for erythritol or your preferred granulated low carb sweetener.

Simple to throw together, these make a great grab and go snack or even breakfast!

  • Net Carbs

    2.7 g

  • Fiber

    2.5 g

  • Total Carbs

    10.5 g

  • Protein

    6.3 g

  • Fats

    18.9 g

217 cals

Keto Chai Walnut Cupcakes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    2 cup

  • Egg Whole

    Egg Whole

    3 medium

  • Almond Milk

    Almond Milk

    3 tablespoon

  • Cinnamon, Ground

    Cinnamon, Ground

    1 teaspoon

  • Ginger, Ground

    Ginger, Ground

    1 teaspoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Lemon Juice

    Lemon Juice

    ½ tablespoon

  • Chopped Walnuts by Diamond Of California

    Chopped Walnuts by Diamond Of California

    ½ cup

  • Baking Soda

    Baking Soda

    0.5 teaspoon

  • Unsalted Butter

    Unsalted Butter

    ⅓ cup

  • Xylitol by Now

    Xylitol by Now

    ⅓ cup

  • Cardamom, Ground

    Cardamom, Ground

    ⅛ teaspoon

  • Cloves, Ground

    Cloves, Ground

    ⅛ teaspoon

  • Spices Nutmeg Ground

    Spices Nutmeg Ground

    ⅛ tsp

Recipe Steps

steps 7

40 min

  • Step 1

    Preheat the oven to 375 degrees Fahrenheit and line a muffin tray with 12 cupcake cases.
  • Step 2

    Add the ground almonds, cinnamon, ginger, cloves, nutmeg, cardamom, xylitol and baking soda to a food processor. Pulse to combine.
    Step 2
  • Step 3

    Add the almond milk, vanilla, lemon juice and butter and blend to a thick batter.
  • Step 4

    Add the eggs and blend again until the batter is completely smooth.
    Step 4
  • Step 5

    Add the chopped walnuts and stir gently through the cake batter.
    Step 5
  • Step 6

    Dividing the mixture evenly, spoon the cake batter into the 12 individual cupcake cases.
    Step 6
  • Step 7

    Transfer to the oven to bake until golden brown and cooked through – about 18-20 minutes.
    Step 7

Comments 4

  • Anonymous

    Anonymous 5 years ago

    I frosted these with the swerve confectioners sugar & heavy cream frosting...yum!

    • recipewriter

      recipewriter 5 years ago

      Great idea!! Glad you liked them :)

  • emuchoi5@gmail.com

    emuchoi5@gmail.com 6 years ago

    I don’t own a food-processor. Do you think I could get a similar product by pulsing the ingredients in my blender?

    • recipewriter

      recipewriter 5 years ago

      Hi! I’m not sure if it would work in a blender but it would definitely work mixed by hand! Hope that helps :)