blueberry cupcake

Blueberry Cupcakes

Course: Cupcakes, Desserts
Servings: 6 Cupcakes
Calories: 321kcal
Author: Angela Coleby
Print Recipe

Ingredients

Cupcake Mixture

  • 1/4 cup (28g) Coconut flour
  • 1/4 cup (56g) Butter melted
  • 1/4 cup (56g) Erythritol or low carb sweetener
  • 3 Eggs
  • 5 tablespoons Blueberry blended mixture
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt

Frosting

  • 4 oz (113g) Cream cheese softened
  • 1/4 cup (56g) Butter softened
  • 5 tablespoons Blueberry blended mixture
  • 1 tablespoon Erythritol
  • 1/2 teaspoon Vanilla extract

Instructions

BLUEBERRY MIXTURE

  • Place the blueberries in a blender and blitz. Set aside.   

CUPCAKES

  • Blend the butter, eggs, erythritol and vanilla essence.
  • Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
  • Add the blueberry mixture and combine thoroughly.
  • Pour the batter into cupcake cups.
  • Bake for 30 minutes until firm at 200C/400F degrees.
  • Remove from the oven and allow to cool.

FROSTING

  • Blend the butter, cream cheese, erythritol and vanilla until smooth.
  • Add the blueberry blend and mix until combined. You might want to add more blueberries for a different colour.
  • Pipe or slather the mixture on top of the cupcakes.
  • Eat and enjoy!

Notes

Makes 6 cupcakes.
Nutritional Info per cupcake:  253 Calories, 23g Fat, 5g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs
 

Nutrition

Calories: 321kcal