Panadaría Alejandro 5 categories

Low Carb Coconut Flour Cupcakes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 cupcakes
Course: Sweet Dish
Cuisine: Cake
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 30 gr Coconut flour (sifted)
  • 2 tbsp Shredded coconut (unsweetened)
  • 0.5 tsp Baking powder
  • 3 tbsp Butter (melted)
  • 32 gr Powdered low-carb sweetener
  • 0.25 tsp Stevia concentrated powder (or erythritol powder)
  • 3 Eggs (large)
  • 0.5 tsp Vanilla extract (sugar free)
  • 0.5 tsp Coconut extract
  • 2 tbsp Almond milk
Frosting
  • 60 gr Whipping cream
  • 12 drops Sweet Leaf stevia drops
  • 57 gr Butter
  • 0.5 tsp Vanilla
  • 0.25 tsp Xanthan gum
  • 14 gr Cream cheese
  • 2 tbsp Powdered low-carb sweetener

Method
 

Cupcakes
  1. Line cupcake pan with six liners, set aside.
  2. Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, Sweetener, stevia, melted butter, extracts, and almond milk until well combined.
  3. Blend in dry mixture. Spoon batter evenly into cupcake liners.
  4. Bake at 200C for 15-20 minutes until done.
Frosting
  1. Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.
  2. Stir in vanilla extract, and xanthan gum. Chill for two hours.
  3. Add cream cheese and Swerve. Beat with electric mixer until smooth and at frosting consistency.

Notes

 
 
 
 
 
 
 
 
 
 
 
 
Tags:
Category: Alternative flour, Bread, Gluten Free, Healthy, Low-Carb

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