Butterfly Cakes

Course: Cake, Cupcakes

Cuisine: American

Keyword: Easy cupcakes, family friendly recipe

Prep Time: 15

Cook Time: 25

Total Time: 35

Servings: Cupcakes

Calories: 208kcal

Author: Angela Coleby

A low carb version of the traditional butterfuly cake.

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US Customary - Metric

Ingredients

¼ cup Butter, unsalted melted
3 Eggs medium
1 teaspoon Vanilla extract
2 tablespoons Coconut milk canned
¼ cup Erythritol low carb sweetener
¼ cup Coconut flour
¼ teaspoon Baking powder
¼ teaspoon Salt

Filling

3 tablespoons Whipped Cream
3 tablespoons Raspberry chia jam

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 20-25 minutes until firm.
Remove from the oven and allow to cool.
With a small knife, cut an upside-down, shallow cone shape out the top of the cake and then cut this in half.
Fill the holes in the cupcakes with the raspberry chia jam, then spoon the cream on top.
Place the two cut circle halves on top of the cupcake, with the long side next to each other, making the “butterfly” wings.

Notes

Makes 6 cupcakes

Nutritional Info per cupcake: 208 Calories, 17g Fat, 5g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs

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

Nutrition