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Burnt Almond Cupcakes

prep:20 minutes
cook:35 minutes
ready in:55 minutes
Show nutritional information
  • Serves: 12 cupcakes
  • Calories: 3926
  • Total Fat: 324g
  • Total Carbohydrate: 255g
  • Protein: 55g
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In Pittsburgh there is a bakery known for its Burnt Almond Torte cake. This is a light and fluffy two-layer cake with a middle layer of creamy custard. The frosting is a lightly whipped vanilla frosting, all topped with toasted almonds. We recreated that amazing dessert by filling vanilla coconut flour cupcakes with coconut vanilla custard, topped with vanilla frosting and toasted almonds.

Yield: 12 cupcakes

Yield: 12 cupcakesdecrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 350°F.
  2. In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer.
  3. Place muffin papers into the tray.
  4. Fill each muffin cup with 1/4 cup batter.
  5. Bake at 350°F for 35 minutes.
  6. Spread slivered almonds on a baking sheet, and lightly toast for the final 5 minutes the cupcakes are baking.
  7. Allow cupcakes to cool, then carefully remove the center of the cakes with a cupcake plunger or knife, and discard.
  8. Fill the center of the cupcakes with vanilla custard.
  9. Frost cupcakes with vanilla frosting.
  10. Top frosting with toasted almonds.


If you don’t have a cupcake plunger, a knife and spoon will do. Be careful not to remove the bottom of the cupcakes so that the custard stays inside the cakes.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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