Low FODMAP Paleo Almond Flour Lemon Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low FODMAP Paleo Almond Flour Lemon Cupcakes

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Ingredients

12 servings

For the cupcakes

2 ½ cups blanched almond flour
Ingredient note
Almond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses about 3 1/4 tablespoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
½ tsp baking soda
¼ tsp fine sea salt
3 large eggs
⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ cup coconut oil, melted and cooled
3 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp pure vanilla extract

For the frosting

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp fresh lemon juice
1 tsp lemon zest

For serving

thin lemon slices or curls, for garnish (optional)

Instructions

1
Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream solidifies and separates from the liquid.
2
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

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