Rating: 4 stars 4
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

From the kitchen of Cara at Cara's Cravings (http://www.carascravings.com/).

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.

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  • In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.

  • In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.

  • Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

  • To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.

Tips

*You can substitute 1/2 cup water mixed with 2 tablespoons powdered buttermilk for 1/2 cup buttermilk.

*Powdered buttermilk can be found in the baking section of your grocery store. If you only use buttermilk once in a while, this is a great staple to have in order to avoid the inevitable "What do I do with the rest of this quart of buttermilk I bought when I only needed a 1/2 cup?" Powdered buttermilk lasts in the refrigerator for a long time, and can be used in any recipe that calls for buttermilk. For every cup of buttermilk needed, add 4 tablespoons of powdered buttermilk with the dry ingredients, and 1 cup of water with the wet ingredients.

**Use a coffee or spice grinder to crush the erythritol granules to a fine powder.

Nutrition Facts

124 calories; protein 4.8g; carbohydrates 39.1g; fat 10.9g; cholesterol 55.1mg; sodium 266.1mg. Full Nutrition
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