COCONUT FLOUR CUPCAKES RECIPE – LOW CARB AND GLUTEN FREE

Unfortunately, I’m still on an abnormal work schedule and miss my long weekends. I’ve been working so much, I can’t believe the holiday season is already here.

I made a quick stop at the mall today after work. It was a taste of reality to see all the holiday decorations as well as Santa at his photo spot.

Usually, I have at least half my holiday gift shopping already done by now. I like buying as many gifts as possible before the Thanksgiving rush.

Last minute shopping is also something that I dislike doing so I’m hoping to get most of that done this week. I also need to go through my holiday decorations and start dressing up the house.

Ingredients
Cupcake:

• 1/4 cup coconut flour sifted
• 2 Tablespoons unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons butter melted
• 1/4 cup powdered low carb sweetener or erythritol powder
• 1/4 teaspoon stevia concentrated powder
• 3 large eggs
• 1/2 teaspoon sugar free vanilla extract
• 1/2 teaspoon coconut extract
• 2 Tablespoons almond milk
• Frosting:
• 1/4 cup whipping cream
• 12 drops SweetLeaf stevia drops or stevia gycerite
• 1/4 cup butter
• 1/2 teaspoon vanilla
• 1/4 teaspoon xanthan gum
• 1/2 ounce cream cheese
• 2 Tablespoons powdered low carb sweetener

Instructions
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, Swerve, stevia, melted butter, extracts, and almond milk until well combined.
3. Blend in dry mixture. Spoon batter evenly into cupcake liners.
4. Bake at 400 degrees F for 15-20 minutes until done.
5. .........................

for full recipes please see : lowcarbyum.com

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