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Strawberry Cream Cupcake
Course:
Dessert
Servings:
6
Cupcakes
Author:
Angela Coleby
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