SCD Recipe: Jelly Cupcakes

Written by Published on in SCD Cakes, SCD Desserts, SCD Recipe

2 1/2 cups almond flour
2 eggs
1/4 cup butter – softened
1/2 cup honey
1 Tbsp pure vanilla extract
1 Tbsp lemon juice
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup SCD legal jam – I used raspberry
 
Preheat oven to 350 degrees.

Line cupcake pan with cupcake liners – I was only able to make 9 cupcakes, but they could be made a little smaller.


Sift almond flour into a large bowl. Stir in salt and baking soda. In a separate bowl mix eggs, butter, honey, vanilla, and lemon juice. Beat for about 2 minutes. Add liquid mix to almond flour and mix well.

Spoon batter into each cupcake holder about 1/3 full. Spoon a tablespoon of jam into the middle of each cupcake. Spoon the rest of the batter over each cupcake so each is 2/3 to 3/4 full.

Bake for 30 – 35 minutes until tops are golden brown.

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

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