Gluten free coconut cupcakes
In honor of Valentine’s Day I chose a recipe for the sweet soul. Although many of you may have sugar hangovers by the time I post this I chose a recipe that called for stevia extract powder and Swerve confectioners powder. I also decided on a low carb and gluten free recipe for my kept and paleo followers. Stop rolling your eyes and trust me they are better than you think, especially because they come with a butter cream frosting and also taste like coconut. These tasty little cakes will leave your sweet tooth satisfied and asking your hubby, wife, or whomever to hide the rest. I would like to note I made two batches and a few substitutions as you will see below. Overall, the taste was perfect, texture moist, and my new go to cupcake recipe.
Recipe by: Low Carb Yum
Gluten Free Coconut Cupcakes
Ingredients:
1/4 cup coconut flour (substituted almond flour), sifted
2 Tablespoons unsweetened shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons butter (substituted ghee butter) melted
1/4 cup Swerve Confectioners Powder
1/4 teaspoon stevia extract powder
3 large eggs
1/2teaspoon sugar free vanilla extract
1/2 teaspoon coconut extract
2 Tablespoons almond milk
Frosting:
1/4 cup whipping cream (substituted heavy whipping cream)
12 drops liquid sucralose or stevia gycerite (substituted with stevia extract)
1/4 cup butter (substituted ghee butter)
1/2 teaspoon vanilla
1/2 teaspoon xanthan gum
1/2 ounce cream cheese
2 Tablespoons Swerve Confectioners Powder
yields 6 cupcakes