Strawberries and Cream Cupcakes
5.1g
Net Carbs
6.9g
Protein
33.8g
Fat
7.9g
Fiber
365
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/3 cup Organic High Fiber Coconut Flour
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 2 tablespoons Sugar Free Strawberry Jam
- 1/4 cup Xylitol
- 10 small (1" diameter) Strawberries
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 8 ounces Cream Cheese
- 7 ounces Unsalted Butter Stick
- 1/4 cup Heavy Cream
- 3 large Eggs (Whole)
- 1/4 teaspoon Salt
- 1 1/2 fluid ounces Tap Water
- 1 cup Almond Meal Flour
Directions:
Xylitol usually comes in granular form. Please measure first and then powder in a blender before using in this recipe. You may substitute granular sucralose 1:1 for the xylitol in the cupcakes but please add 0.6g NC per serving to the total g NC.
Cupcakes:
- Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat 1/3 cup (about 3oz) softened butter and the powdered xylitol until light and fluffy, about 3 minutes. Add one egg at a time until incorporated, then the vanilla.
- Add the coconut flour and blend until incorporated. Add the heavy cream and water and continue to blend until smooth.
- Combine the almond flour, baking powder and 1/4 tsp salt. Add to the egg mixture forming a thickened batter.
- Divide equally into the 10 muffin liners and bake for 20-25 minutes until golden brown on top and baked through. Allow to cool.
Frosting:
- Beat 1/2 cup (about 4 oz) butter, cream cheese and a dash of salt for about 2 minutes. Add the sucralose and 2 tablespoons sugar-free strawberry jam. 2-3 drops of red food coloring may be added for a pinker color.
- Using a piping bag and fancy tip or simply a quart-sized plastic bag with a corner cut off, pipe the frosting onto the cupcakes and garnish with a strawberry.
- The cupcakes can be kept in an airtight container refrigerated for up to one week. Serve at room temperature.
