Coconut Lime Cupcakes
Servings: 12 Cupcakes
Light low carb & gluten free coconut lime cupcakes baked with coconut flour.
- 4 Eggs
- ½ cup butter
- ¼ cup coconut milk tinned
- ½ cup erythritol
- ½ cup coconut flour
- 1 Lime zest & juice
- ½ cup Desiccated coconut unsweetened
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz cream cheese softened
- 2 tablespoons butter, unsalted softened
- ¼ cup erythritol, powdered low carb sweetener
- 2 tablespoons cream, whipping
- 1 teaspoon vanilla extract
Preheat the oven to 180C/350F degrees.
Whisk the butter and erythritol together until creamy
Add the eggs, one at a time
Add the lime juice, zest and coconut milk. Keep whisking until smooth
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 ¾ of the way up and bake for 20-25 minutes until the tops spring back lightly when touched.
Remove and cool in the pan.
MAKE THE FROSTING
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 spoon!
Slather the cream cheese frosting over the cupcakes and decorate with sliced limes or grated lime zest.
Nutrition: Per cupcake:
Without topping 162 calories, 3.4g protein, 14.2g fat, 6.3g total carb, 3.3g fibre
With topping 207 calories, 4g protein, 18.8g fat, 6.6g total carb, 3.3g fibre
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
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: 207kcal | Carbohydrates: 6.6g | Protein: 4g | Fat: 18.8g | Fiber: 3.3g