Strawberry Cream Cupcake
Servings: 6 Cupcakes
Print Recipe
Ingredients
- ¼ cup (28g) coconut flour
- ¼ cup (56g) butter melted
- 3 eggs
- ¼ cup (52g) erythritol (or other sugar substitute)
- 3 tablespoons coconut milk
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 whole strawberries
- ¼ cup (30g) whipping/heavy cream
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 minutes until firm.
- Remove from the oven and allow to cool.
- Cup a small hole out of the middle of each cupcake.
- Place a strawberry, upright into the hole.
- Whip the cream and cover the strawberry with it.
- Eat and enjoy!
Notes
Makes 6 Cupcakes
Nutritional Info - Per Cupcake - 160 calories, 14g Fat, 4g Protein, 5g Carbs, 3g Fibre, 2g Net Carbs
Nutritional Info - Per Cupcake - 160 calories, 14g Fat, 4g Protein, 5g Carbs, 3g Fibre, 2g Net Carbs