#kidfriendlybaking

You can make these Keto Easter Basket Cupcakes with your kids and they will love them. They don't have any sugar or carbs, so they're great for people on a ketogenic diet. They will be a hit at any Easter party because they taste great and are decorated in fun ways.

Ingredients: 6 large eggs. 1/2 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup erythritol or any keto-friendly sweetener. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup sugar-free chocolate chips. 1/4 cup shredded coconut unsweetened. 1/4 cup sliced almonds. Sugar-free jelly beans or candy for decoration optional.

Instructions: Warm the oven up to 175F 350C. Cut cupcake liners to fit inside a muffin tin. Along with erythritol, mix the eggs, coconut flour, cocoa powder, vanilla extract, baking powder, and salt in a large bowl until everything is well mixed. Don't forget to mix in the sugar-free chocolate chips, coconut shreds, and almond slices. Fill up every muffin tin cup about two-thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way in the pan before taking them out. If you want the cupcakes to look like Easter baskets, you can decorate them with sugar-free jelly beans or candy after they are cool.

Prep Time: 15 minutes

Cook Time: 20 minutes

For a simple baking project with kids, these gluten-free fairy cakes are great. They taste great, are fluffy, and don't contain any gluten, so people with dietary restrictions can eat them.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 tsp gluten-free baking powder. 1/2 tsp vanilla extract. 1/4 cup milk or non-dairy alternative. Assorted gluten-free sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, combine the gluten-free all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry mixture. Mix until well combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, decorate them with your favorite gluten-free sprinkles. Enjoy your gluten-free fairy cakes with your little bakers!

Prep Time: 15 minutes

Cook Time: 20 minutes