Low Carb Heart Cupcakes

Course: Dessert

Cuisine: American

Keyword: coconut flour recipes, Valentines Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: cupcakes

Calories: 324kcal

Author: Angela Coleby

This cupcakes are baked with a surprise inside for a Valentines or Birthday Treat

Print Recipe

Ingredients

Heart Centre

1 tablespoon butter
1 medium egg
2 tablespoons coconut flour
1 tablespoon almond milk
¼ teaspoon baking powder
1 tablespoon erythritol
3-4 drops red food colouring

Cupcake Batter

½ cup butter softened
½ cup erythritol
5 medium eggs
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons coconut milk
1 teaspoon vanilla extract

Cream Cheese Frosting

6 oz cream cheese softened
1 tablespoon butter softened
¼ cup cream, whipping/heavy
1 tablespoon erythritol powdered
3-4 drops red food colouring

Instructions

Make the Heart Centres

Melt the butter (I use a microwave and mine takes 15 seconds)
In a bowl or measuring jug, add all the ingredients (apart from the food colouring) and mix well until blended.
Add the red food colouring a drop at a time and stir through the cake mixture until you get the red or pink colour you wish to use.
Spread the cake mixture onto a small square bowl (I used a 3 inch square baking dish). A large circular can be used. The main objective is to bake a flat sponge you can cut about 1 cm thick shapes from.
Microwave the sponge for 2 minutes.
Remove and allow to cool
Cut the sponge into squares, then cut heart shapes out of the squares. You could cut the hearts directly from the sponge too. I cut the 9th heart from the left-over cut sponge.
Set aside.

Make the Cupcakes

Preheat the oven to 180C/350F degrees
Whisk the butter and erythritol until blended.
Add the vanilla extract and the eggs, one at a time and continue to whisk.
Add the coconut flour, baking powder, salt and coconut milk and whisk until smooth.
If the mixture is too thick, add a tablespoon or two of water until the consistency is smooth.
Line a muffin tin with 9 cupcake cases.
Spoon a small amount of the cupcake mixture into the cases and spread to make a base.
Place the sponge hearts in the middle of each cupcake case, upright.
Gently spoon the cupcake mixture around the heart, then cover the top of it.
Bake for 20-25 minutes until the cupcakes are firm
Remove from the oven and set aside to cool

Make the Frosting

Place the cream cheese, butter, cream and powdered erythritol in a bowl.
Whisk until smooth.
Add drops of the red food colouring and mix until the colour you want is achieved (pink or red).
Pipe or slather the frosting over the cupcakes.

Notes

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.

Nutrition