This is my third low-carb Easter recipe. It's more challenging compared to my last recipe but it's still easy to make and it's perfect for Easter! To keep with the Easter theme, I used white and yellow frosting that makes the cupcake look like an egg. I didn't want to use any artificial colourings for making the "egg yolk" yellow. I found that turmeric can be used to give a natural yellow colour and when used in moderation, it's neutral in taste. Apart from adding natural color, turmeric has several positive health effects!
Nutritional values (per serving):
|of which Saturated||16.8||grams|
Macronutrient ratio: Calories from carbs (3.6%), protein (8.9%), fat (87.5%)
Ingredients (makes 12 cupcakes):
Note: Instead of baking soda and cream of tartar, which are acting as raising agents, you can use gluten-free baking powder. Keep in mind that 1 tsp of baking powder is equal to 1/4 tsp of baking soda + 1/2 tsp cream of tartar.
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Preheat the oven to 350°F (175°C). Crack the eggs into a bowl, add salt and whisk them well.
- Add cream (or coconut milk), coconut oil (or butter) and vanilla extract. Melting the coconut oil will make blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds.
- You can either use vanilla bean and scrape the seeds out or natural vanilla extract. Make sure there is no sugar added.
- Combine all the dry in ingredients in a bowl (almond flour, coconut flour, baking soda and cream of tartar). Add them to the bowl with the wet ingredients and use a mixer to get rid of any clumps of flour.
Note: Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar. Other options for leavening agents are: 2 tsp gluten-free baking powder (or baking soda) + 2 tbsp apple cider vinegar.
- Add the cream (or coconut milk) and water. Coconut flour absorbs a lot of water and you will need to add about 1/2 cup of water. Don't put too much or the cupcakes will get too soggy.
- Place paper liners in the muffin pan or simply use silicone muffin forms without the liners. Fill the cupcake liners to about 3/4 with batter. I used medium size cupcake liners.
- Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- The cupcakes need to cool down before you add any topping. Prepare the cheese frosting by scooping the cream cheese into a bowl and mix with coconut oil, Erythritol and Stevia.
- Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
- Optionally, you can add vanilla or lemon extract. Make sure it's clear if you want to keep the mixture white. For this reason, I wouldn't recommend vanilla bean, as it will give it colour. I used natural lemon extract that only contains: alcohol, oil of lemon and water.
- Place about 1/8 of the cheese mixture in another bowl and add the turmeric powder. This will add a nice yellow colour. Don't worry, this little amount will not affect the taste.
- Use a spoon to spread the white cheese frosting on the cupcake and a teaspoon or decorator to add the "egg yolk" on the top.
Store the cupcakes covered in the fridge for a few days, if they last :)