Lemon Cupcakes & Chocolate Avocado Frosting
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Cupcakes
A low carb lemon cupcake topped with a creamy chocolate avocado frosting.
- 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
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!
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.
Serving: 1Cupcake | Calories: 201kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Fiber: 4g