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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!

217 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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 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 5

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

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

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

Ingredients