Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
Pour the batter into cupcake cups.
Bake for 20-25 minutes until firm and golden.
Remove from the oven and allow to cool.
Make the Frosting
Blend the butter, cream cheese, allulose and vanilla until smooth.
Add the blueberry chia jam and mix until combined. Star with one teaspoon and add more if you want a deeper colour.
With a small knife, cut an upside-down, shallow shape out the top of the cake. Trim the removed shape so it will sit better on the cupcake.
Fill the holes in the cupcakes with the blueberry chia jam, then replace the "lid" on top.
Pipe or slather the frosting mixture on top of the cupcakes.
Eat and enjoy!
Makes 6 cupcakes.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.