For cupcakes, grease or line 12 baking cups. For cake, line the bottom of an 8 inch baking pan with parchment paper and grease the edges. Set aside.
Place the eggs in a bowl of warm water and set aside. In a small bowl, mix together the milk and vinegar. Set that aside also.
In a large mixing bowl, whisk together the almond flour, flax seeds, cocoa powder, baking powder, baking soda, and sea salt.
In a medium-sized pot, add the butter and sweetener. Heat over low heat until the butter is melted and the sweetener is mostly dissolved. Then, stir in the milk mixture, brewed coffee, and vanilla.
Stir the wet ingredients into the dry. Then add the eggs one at a time, mixing after each one until completely incorporated. Pour batter into prepared cake pan or fill each baking cup barely over half full. Do not fill to top. If for some reason you have extra batter, make more cupcakes instead of filling the baking cups to the top.
For cake, bake 30 to 35 minutes or until toothpick inserted in center comes out barely clean. Since all ovens are different, check after 25 minutes to make sure it's not baking quicker so it doesn't dry out! For cupcakes, bake 16-19 minutes, or until toothpick inserted into center barely comes out clean. Cool completely before frosting.
To make grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts tapioca, arrowroot, or potato starch.
For Paleo, simply sub out the sweetener for coconut palm sugar.
Do not over bake, if you do, they will turn out dry! They are perfect when a toothpick inserted into the middle barely comes out clean.
While oil can be used, I recommend using grass-fed butter. Grass-fed butter has many health benefits and produces the best texture. Oil is a bit heavier than butter so it will cause the cupcakes to sink.
The batter should make enough to barely fill the baking cups over halfway full. If they are filled more, they will have crisp edges with a dome. We want flat cupcakes so they are easy to frost without crispy edges. You also run the risk of them sinking if they are too full.
If making a cake, please don't skip lining the pan with parchment paper! If you skip the parchment, you will have trouble with the cake sticking to the bottom.
This recipe calls for natural, unsweetened cocoa powder, not dutch processed cocoa powder. Dutch-processed cocoa powder will not produce the same results.
All ingredients must be room temperature. Cold ingredients prevent the flours from mixing properly and can interfere with how the cupcakes rise.
For the sweetener, I recommend an erythritol-based keto sweetener. I prefer a Monk Fruit Erythritol Blend because it has less of an aftertaste than pure erythritol that can easily be masked by the chocolate taste. To see a full guide on how to pick the perfect sweetener, see my Ultimate Keto Sweetener Guide!
For Paleo, use coconut palm sugar for the sweetener and non-dairy butter.
Even if you consume dairy, I recommend unsweetened, non-dairy milk. This is because traditional cow's milk has quite a few carbs.
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