“Easy cupcakes made with almond flour and raspberry frosting. It’s low-carb, dairy-free, paleo, and gluten-free. So go ahead and treat yourself; you deserve it!” Low Carb Cupcakes with Almond Flour – You must try this recipe.
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- 1/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 teaspoon Sea Salt
- 3 large Eggs
- 1/4 cup Coconut Oil
- 1/8 teaspoon Stevia Concentrated Powder or 30 drops liquid
- 1 tablespoon Vanilla Extract
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Tapioca Flour or coconut flour
- 13.5 ounces Coconut Cream (1 can) Chilled
- 10 drops Liquid Stevia
- 1/2 cup Fresh Raspberries blended
- Preheat your oven to 350 degrees F. In large mixing bowl with a hand mixer or using a stand mixer, combine the flours, sea salt, and baking soda.
- Give them a quick whisk.
- Start adding the eggs, coconut oil, stevia, and vanilla extract one at a time, mixing between each ingredient.
- Place six cupcake liners into a cupcake pan and fill each liner ¾ full with batter and bake them for 20-25 minutes.
- While the cupcakes bake, remove the coconut cream for the fridge and separate the water from the fat.
- Place the coconut fat into a medium mixing bowl.
- Save the water to drink or for another recipe.
- Add the tapioca flour (or coconut flour) and stevia to the coconut cream and whip everything together until it forms stiff peaks.
- Use a food processor or blender to crush the raspberries and fold the fruit mixture into the frosting.
- Once the cupcakes have been cooked and have cooled for at least an hour, frost the cupcakes using a pastry bag or spoon.
- Serve and enjoy.
Per Serving: 349 calories; 34 g fat; 8.9 g carbohydrates; 4 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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