melted butter or coconut oil
strong or espresso
Preheat the oven to 180C/350F degrees.
Beat the eggs well, stir in the melted buter, coconut milk and vanilla. In a separate bowl mix the dry ingredients.
Stir the dry ingredients into the wet and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.
Place the batter into cupcake cases 3/4 of the way up and bake for 20 minutes until the tops spring back lightly when touched.
Remove and cool in the pan.
Mix the coffee and erythritol together until dissolved. Pour over the cupcakes and let stand for 30 minutes.
Whip the double cream and then mix with the mascarpone. Spread over the cupcakes as a topping.
Dust with the cocoa powder and keep in the fridge until served.
Eat and enjoy!
Makes 8 cupcakes Nutritional Info per cupcake: 206 Calories, 20g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs