Yield: 12 cupcakes
Serving Size: 1 cupcake

Ingredients

• 3 cups (entire bag) #Fearless Keto Pancake & Muffin Mix (your choice of flavors!)
  • Chocolate
  • Vanilla
  • Maple
  • Banana
• 4 large eggs at room temperature
• ½ cup nut milk*
• ¼ cup coconut oil (at room temperature) or butter, melted
• ¼ cup Monksweet or granulated sugar-free sweetener of choice
• Optional add-ins:
  • Unsweetened shredded coconut
  • Flaked dried coconut
  • Sugar-free chocolate chips
  • Cacao nibs
  • Chopped nuts
  • Your favorite sugar-free frosting

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, beat together eggs with hand/electric mixer or whisk until frothy. 
3. Add nut milk, oil/butter, and sweetener.
4. Add bag of mix to liquid mixture and stir well to combine – if batter is too thick, add 1 Tbsp of nut milk at a time to avoid over-thinning.
5. Scoop out 2 Tbsp of batter into each lined/oiled muffin tin.
6. Bake for 18-20 minutes (Note: cupcakes continue to cook for a few minutes after removing from oven – avoid over-baking).
7. Allow to cool before frosting.

*Adjust liquid (nut milk) as needed – batter thickens as it stands. Add 1 Tbsp of liquid at a time to avoid over-thinning.

** Nutrition Facts calculated based on using Fearless Vanilla Pancake & Muffin Mix.