Low Carb Gluten Free Coconut Cupcakes

• Refrigerated

  • 2 tbsp Almond milk
  • 3 Eggs, large

• Condiments

  • 12 drops Liquid sucralose or stevia gycerite
  • 1/4 tsp Stevia extract, powder

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 cup Coconut flour
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • 1/2 tsp Vanilla extract, sugar-free
  • 1/4 tsp Xanthan gum

• Nuts & Seeds

  • 2 tbsp Coconut, unsweetened
  • 1/2 tsp Coconut extract

• Dairy

  • 7 tbsp Butter
  • 1/2 oz Cream cheese
  • 1/4 cup Whipping cream

• Other

  • 2 Tablespoons Swerve Confectioners Powder

Found on lowcarbyum.com

Description

Ingredients

• ¼ cup coconut flour, sifted
• 2 Tablespoons unsweetened shredded coconut
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 Tablespoons butter, melted
• ¼ cup Swerve Confectioners Powder
• ¼ teaspoon stevia extract powder
• 3 large eggs
• ½ teaspoon sugar free vanilla extract
• ½ teaspoon coconut extract
• 2 Tablespoons almond milk
• ¼ cup whipping cream
• 12 drops liquid sucralose or stevia gycerite
• ¼ cup butter
• ½ teaspoon vanilla
• ¼ teaspoon xanthan gum
• ½ ounce cream cheese
• 2 Tablespoons Swerve Confectioners Powder

Directions

• Line cupcake pan with six liners, set aside.
• Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, Swerve, stevia, melted butter, extracts, and almond milk until well combined.
• Blend in dry mixture. Spoon batter evenly into cupcake liners.
• Bake at 400 degrees F for 15-20 minutes until done.
• Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.
• Stir in vanilla extract, and xanthan gum. Chill for two hours.
• Add cream cheese and Swerve. Beat with electric mixer until smooth and at frosting consistency.

Nutrition