Coconut almond cupcakes

Coconut almond cupcakes

Vegan, gluten free and low carb. These cupcakes are simply made out of coconut flour, almond butter, chia seeds and cinnamon.

For 12 cupcakes


  • 3 tbsp chiaseeds and 6 tbsp water
  • 190 g coconut flour
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 teaspoon vanilla extract 
  • 250 ml unsweetened almond milk
  • 250 g almond butter (from 100% almonds)

For the topping:

  • Coconut yoghurt
  • Cinnamon
  • Coconut flakes
  • Blue berries or raspberries


  1. Preheat oven to 180 degrees Celsius.
  2. Combine chia seeds and water and let them soak for 15 minutes.
  3. Mix all the dry ingredients together in a bowl.
  4. Add the almond milk and stir until “just mixed.”
  5. Add the almond butter and mix till the mixture looks brown and no more white spots are visible.
  6. Use a full tablespoon and put the mixture firmly in the (silicon) muffin cups. Fill them up half full is enough.
  7. Bake for 15 minutes in preheated oven.
  8. Let it cool down for at least 30 minutes. 
  9. Decorate before serving with coconut yoghurt, cinnamon, coconut flakes blue berries or raspberries.

Eat mindfully and enjoy!