Name: Lemon Cupcakes & Chocolate Avocado Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup Coconut flour; 1/4 cup Butter, melted; 1/4 cup Erythritol (or sugar substitute of your choice); 2 tablespoons Coconut milk; 3 Eggs; 1 Lemon - juice & zest; 1/2 teaspoon Baking powder; 1/4 teaspoon Salt; 1 Avocado (peeled and stone removed); 1/3 cup Cocoa powder; 1 tablespoon Coconut oil; 1 tablespoon Coconut milk; 2 teaspoons Ground erythritol (or sugar substitute of your choice)

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Gluten Free Low Carb Vegetarian Paleo

Light and moist lemon cupcakes made from coconut flour with a delicious chocolate avocado topping.

Since I have baked these the Chief Taster requests for a batch almost every week for a "treat'". They are deliciously light and lemony and the avocado and chocolate frosting goes well with the lemon cake. I was eating a chocolate avocado pudding one day and thought that this would make a lovely cake topping. I was right. The coconut oil gives it a lovely gloss too. I slathered it on my cupcakes but you could pipe it on. (I need a new icing bag!)

The lemon cakes are delicious by themselves so feel free to either have them "bare" or use another topping. If you are an avocado fan though, try the topping! It's great by itself and I had a happy time eating the leftover topping!

Lemon Cupcakes & Chocolate Avocado Frosting

Angela Coleby

A low carb lemon cupcake topped with a creamy chocolate avocado frosting.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Cupcakes, Dessert

Cuisine American

Servings Cupcakes

Calories 201 kcal

Ingredients

Cake

¼ cup Coconut flour
¼ cup Butter, melted
¼ cup Erythritol (or sugar substitute of your choice)
2 tablespoons Coconut milk
3 Eggs
1 Lemon - juice & zest
½ teaspoon Baking powder
¼ teaspoon Salt

Topping

1 Avocado peeled and stone removed
⅓ cup Cocoa powder
1 tablespoon Coconut oil
1 tablespoon Coconut milk
2 teaspoons Ground erythritol or sugar substitute of your choice

Instructions

Instructions
Pre-heat the oven to 200C/400F degrees.
Blend together the butter, eggs, erythritol, coconut milk, lemon zest and juice
Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
Pour into cupcake cups or a greased muffin tray.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
Slather the topping over the lemon cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
Eat and enjoy!

Notes

Makes 6 delicious cup cakes.

Nutritional Info per cupcake (no topping) 139 Calories, 12g Fat, 4g Protein, 5g Carb, 2g Fibre, 3g Net Carb

Nutritional Info per cupcake (with topping) 201 Calories, 18g Fat, 5g Protein, 9g Carb, 5g Fibre, 4g Net Carb

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1CupcakeCalories: 201kcalCarbohydrates: 9gProtein: 5gFat: 18gFiber: 4g

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