Balance your diet, balance your health Balance your diet, balance your health

Cupcakes

Desserts
12 portion(s)
45 min

Ingredients

2

cups (224 g) almond flour 
2 ½

tsp (11.5 g) baking powder 
½

tsp (3 g) salt
4

Tbsp (57 g) softened butter 
1 ¼

tsp (7 g) vanilla extract 
1

tsp (0.5 g) erythritol, or other artificial sweetener for baking that is equivalent in sweetness to 1 tsp sugar

Grated rind of 1 washed lemon (optional)
2

large eggs (100 g), at room temperature 
¾

cup (183 g) milk

Directions

  1. Preheat oven to 350ºF.
  2. Line a muffin tin with 12 cupcake liners.
  3. In a bowl, mix the first three ingredients together and set aside.
  4. In a separate bowl, using a wooden spoon, mix butter, vanilla, sweetener, and lemon rind 
    (if using) together until creamy.
  5. Add the two eggs to the butter mixture, and beat until fluffy. This is your wet mixture.
  6. Add the dry ingredients to the wet mixture and stir. While stirring, add milk.
  7. Evenly distribute the batter into the 12 cupcake liners.
  8. Bake for 25-30 minutes. Check if done by inserting a toothpick into the center of a cupcake, 
    if it comes out clean, remove from oven.
  9. Cool on a cooling rack and store in an air-tight container.

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Nutritional Information

Nutritional Information Per Serving (1 cupcake)

Calories 164 | Carbohydrate 5 g | Protein 5 g | Fat 14 g | Total Sugars 1.8 g 

This recipe is suitable for those with hepatic Glycogen Storage Disease. Be sure to check with your healthcare professional before making changes to your or your child’s diet. This recipe was analyzed using the FoodData Central database. The nutrition information could change depending on the brand of product you choose and should only serve as a guideline. Always check the nutrition label of any product substitution to ensure it is appropriate. Refer to labels for allergen information and suitability. All trademarks are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland. © 2025 Nestlé. 

The University of Minnesota Nutrition Data System for Research (NDSR) Program (2016) was used for the nutrition analysis.

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