Instructions: Heat oven to 350 degrees. Spray mini muffin tins with cooking spray. Process almonds in a food processor in pulses until finely ground. Add bake mix and baking powder; pulse to combine.

In a large bowl, beat butter and sugar substitute with an electric mixer until fluffy, about 2 minutes. Beat in shake mix. Add eggs one at a time. Mix in almond mixture with a spatula. Divide batter in muffin tins, filling each 2/3 full. Bake 20 minutes, until set.

This recipe yields 18 servings.

Description: "If you wish to make these moist cupcakes even more special, top with a dollop of whipped cream sweetened with Atkins Sugar Free Chocolate Syrup."

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