• Makes 6 cupcakes
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups almond flour
  • 1/3 cup granulated erythritol
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped pecans optional


  1. Preheat oven to 325F and line a muffin tin with parchment liners
  2. Combine sour cream, eggs, and vanilla extract in a large bowl
  3. Add the almond flour, sweetener, baking powder, cinnamon, and salt and mix until smooth.
  4. Fold in chopped pecans if using.
  5. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
  6. Remove and let cool completely.
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