½ C. Oil
1 C. Swerve Granular
1 t. Almond Extract
1 t. Vanilla
1 C. Unsweetened Almond Milk
1 4 Oz. Box Pistachio Instant Sugar Free Pudding Mix
2 C. King Arthur’s Wheat Keto Flour
1 t. Salt
3 t. Baking Powder
- Line a cupcake pan with paper liners and spray each liner.
- In a large bowl, combine together the oil, Swerve, eggs, almond milk, vanilla and almond extract.
- Fold in pudding mix, flour, baking powder and salt. Mix slightly.
- Spoon into each muffin liner about ¾ full.
- Bake at 400 for 5 minutes, then bake at 350 for 10 minutes.
- Allow to cool.