Name: Butterfly Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 cup Butter, unsalted (melted); 3 Eggs (medium); 1 teaspoon Vanilla extract; 2 tablespoons Coconut milk (canned); 1/4 cup Erythritol (low carb sweetener); 1/4 cup Coconut flour; 1/4 teaspoon Baking powder; 1/4 teaspoon Salt; 3 tablespoons Whipped Cream; 3 tablespoons Raspberry chia jam

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Gluten Free Low Carb

Traditional butterfly cakes have been made low carb with this recipe using coconut flour. Simple and delicious cake recipe to enjoy with your afternoon coffee or tea.

Butterfly cakes are probably the first cakes I made as a child. It’s a great cake for a beginner baker and something the children will enjoy making too. The inner child in me was very happy as I baked this.

Although butterfly cakes are traditionally filled with buttercream, I used whipped cream and some raspberry chia jam for a lighter filling. The beauty of butterfly cakes is that you can fill it with anything. I’ve got another recipe for butterfly cakes made with almond flour and filled them with low carb lemon curd,

If you have people coming over for coffee morning, whip up a batch of these butterfly cakes and watch them disappear! You might want to put a couple aside for yourself as they won’t last long.

Butterfly Cakes

Angela Coleby

A low carb version of the traditional butterfuly cake.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 35 mins

Course Cake, Cupcakes

Cuisine American

Servings Cupcakes

Calories 208 kcal

Ingredients

¼ cup Butter, unsalted melted
3 Eggs medium
1 teaspoon Vanilla extract
2 tablespoons Coconut milk canned
¼ cup Erythritol low carb sweetener
¼ cup Coconut flour
¼ teaspoon Baking powder
¼ teaspoon Salt

Filling

3 tablespoons Whipped Cream
3 tablespoons Raspberry chia jam

Instructions

Pre-heat the oven to 200C/400F degrees.
Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
Pour the batter into cupcake cups.
Bake for 20-25 minutes until firm.
Remove from the oven and allow to cool.
With a small knife, cut an upside-down, shallow cone shape out the top of the cake and then cut this in half.
Fill the holes in the cupcakes with the raspberry chia jam, then spoon the cream on top.
Place the two cut circle halves on top of the cupcake, with the long side next to each other, making the “butterfly” wings.

Notes

Makes 6 cupcakes

Nutritional Info per cupcake: 208 Calories, 17g Fat, 5g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs

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: 208kcalCarbohydrates: 6gProtein: 5gFat: 17gFiber: 6g

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