Follow Karen's fantastic recipes @alowcarblowsugarlifestyle
Perfect for any occasion, whether it be to serve at a party, afternoon tea or just to have with a cup of coffee and everyone will love them. Not only are these cupcakes low carb but they are also sugar free, gluten free and because they have minimal impact on blood sugar levels, diabetics can enjoy them.
Ingredients (Makes 12)
- 3 large eggs
- 100 mls coconut cream
- 100 gms butter melted
- 1 teaspoon vanilla extract
- 3 tablespoons Naturally Sweet Stevia Blend or Naturally Sweet Monk Fruit Blend
- 165 gms /1 ½ cups blanched almond meal/almond flour
- 4 tablespoons coconut flour
- 1½ teaspoons psyllium husk powder - see notes about using psyllium
- 1½ teaspoons baking powder
- A pinch of salt
Instructions
Method
- Beat the eggs in a medium bowl until light and frothy with electric beaters. Beat in the melted butter, coconut cream and vanilla extract, continuing to mix until well combined.
- Mix all of dry ingredients in a medium mixing bowl, ensuring they are really well combined, especially the baking powder.
- Add the dry ingredients into the wet ingredients and using the hand mixer, mix until well combined.
- Spoon into cupcake pans/prepared cupcake trays and smooth off the tops.
- Bake for 18-23 minutes or until centres are cooked through at 160 C/320 F Fan Forced. Allow cupcakes to cool before frosting/icing.
Optional Vanilla Buttercream Recipe
- Beat 100 gms/3.5 oz butter for about 2-3 minutes, until light and creamy.
- Add 150 gms/5.3 oz powdered confectioners sweetener or icing mixture such as Xylitol and continue to beat until mixture is smooth and creamy, for about 2 minutes.
- Add 1 teaspoon vanilla extract and continue to beat until smooth and creamy. You have the option to add 1-2 tablespoons heavy/pure cream to thin the buttercream down at this stage. Continue to beat the buttercream for another minute.
- Use either a knife or a piping bag to frost/ice your cupcakes. Mixture is suitable to freeze if you have excess. It is recommended to eat these cupcakes fresh but cupcakes can be frozen.
Optional Ganache Recipe
- Bring 75 gms/2.6 oz heavy/pure cream just to the boil (on stove top or in microwave), taking care not to boil or the ganache will split. Remove from heat and stir in 50 gms/1.8 oz of dark chocolate (85% couveture). It will gradually melt into the cream. Stir until well blended.
- Allow to thicken to desired consistency, or thicken by placing in the fridge. Spread or drizzle onto cool cupcakes. Cupcakes can be stored for up to 3 day and can also be frozen.
Recipe Notes
Use sweetener of choice in the cup cakes. You will need to add 1/2 cup of erythritol, xylitol or coconut sugar in lieu of the stevia or monk fruit blend specified in the recipe. Taste the batter to ensure that the cupcakes are sweet enough for your taste. Add additional sweetener if desired.Add 1/4 cup of roughly chopped dark chocolate (small choc chip size) or choc chips and stir through the batter just prior to baking.Muffins can be made instead of cupcakes.Recipes containing coconut flour can stick at times. If you are using quality silicon pans then you should be fine but if they have stuck in the past, spray them with coconut oil. If you use paper patty pans, spray them with coconut oil before spooning the batter in.If you only have psyllium husks, process it till smooth to create you own psyllium powder to use in the recipe. Do not use the husks as they are too gritty.Note that nutritional information does not include the icing/frosting.
Nutritional Information
Serving: 1cupcake without frosting | Calories: 174kcal | Carbohydrates: 2g | Protein: 5g | Fat: 16g | Fiber: 2gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
