Low FODMAP Paleo Almond Flour Strawberry Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low FODMAP Paleo Almond Flour Strawberry Cupcakes

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Ingredients

12 servings

For the cupcakes

2 cups almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 2 2/3 tablespoons per serving, making it 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
1 tsp baking soda
¼ tsp salt
3 large eggs
⅓ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
¾ cup fresh strawberries, hulled and finely diced
Ingredient note
Counting all occurrences of strawberries in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid strawberries, please tap it and change its rating to Red.

For the frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
3 tbsp maple syrup
1 tsp vanilla extract

For serving

6 fresh strawberries, halved, for topping (optional)
Ingredient note
Counting all occurrences of strawberries in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid strawberries, please tap it and change its rating to Red.

Instructions

1
Place the 2 cans of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
2
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.

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