Low-Carb Oreo Cupcakes

Total Time: About 1.5 hours | Makes 12 Cupcakes

A diabetic friendly dessert idea!

What You Need:

For The Cupcakes:

• 2 Cups Almond Flour

• 1/2 TSP Baking Soda

• 1/2 TSP Apple Cider Vinegar

• 3 Eggs

• 1/4 Cup Agave Syrup

• 1/4 Cup Melted Coconut Oil

• 1 TSP Vanilla Extract

• 1/4 Cup Almond Milk

For The Frosting:

• 1 Cup Vanilla Non-Fat Greek Yogurt

• 8 OZ Light Cream Cheese

• 1/4 Cup Stevia or sweetener of choice.

• 1 TSP Vanilla

• 1/4 Cup Vanilla Sugar Free Instant Pudding Mix

• Crushed Oreo thins - for topping

Directions:

For The Cupcakes:

• Line a muffin tin with cupcake liners and preheat the oven to 350 degrees F.

• In a bowl, combine the almond flour and baking soda.

• In a separate large bowl, stir together the eggs, agave syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar.

• Add the almond flour mixture to the wet ingredients and fully combine.

• Fill the cupcake liners about 3/4 full and bake for about 15-18 minutes or until a toothpick comes out clean.

For The Frosting:

• Add the greek yogurt, cream cheese, stevia, vanilla, and pudding mix to a large bowl. Use a handheld mixer and beat for about 2.5 minutes. Note: If you don't have a handheld mixer, you can stir manually until fully combined. Refrigerate for at least 45 minutes.

• Use a frosting piping bag to add to the cupcakes.

• Top with crushed Oreo thins. Enjoy!