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Cupcakes! These low-carb cupcakes are so cute to make for Easter.
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!
I used cream of tartar and baking soda to replace the baking powder but feel free to use a gluten=free baking powder instead. This is how it works: To get 2 teaspoons of baking powder, you need 1/2 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.
Hands-on Overall
Serving size 1 cupcake
Nutritional values (per serving, 1 cupcake)
Net carbs2.6 grams
Protein6.4 grams
Fat27.8 grams
Calories290 kcal
Calories from carbs 4%, protein 9%, fat 87%
Total carbs4.5 gramsFiber1.9 gramsSugars1.8 gramsSaturated fat16.3 gramsSodium210 mg(9% RDA)Magnesium39 mg(10% RDA)Potassium161 mg(8% EMR)
Ingredients (makes 12 cupcakes)
Cupcakes:
Cheese frosting:
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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.
- 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 :)
Ingredient nutritional breakdown (per serving, 1 cupcake)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Coconut flour, organic |
| 0.4 g | 0.6 g | 0.5 g | 12 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 9 g | 81 kcal |
| Cream, heavy whipping, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.8 g | 17 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking soda |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 0.9 g | 3.8 g | 39 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 4.5 g | 41 kcal |
| Erythritol (natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Spices, turmeric, ground |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 cupcake |
| 2.6 g | 6.4 g | 27.8 g | 290 kcal |
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