¼cup56g erythritol (or sugar substitute of your choice)
¼cup22g cocoa powder
2tblspns coconut milk
2tblspns water
3eggs
½tspn baking powder
¼tspn salt
Instructions
Pre-heat the oven to 200C/400F degrees.
Blend together the butter, eggs, erythritol and coconut milk.
Add the coconut flour, cocoa powder baking powder and salt, and whisk until there are no lumps and there is a smooth batter. Add the water if the mixture is a bit too stiff.
Pour into cupcake cups or a greased muffin tray.
Bake for 20 minutes and allow to cool.
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 fork/spoon!
Slather the topping over the lemon cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
Eat and enjoy!
Notes
Nutritional Info per cupcake (no topping) 145 Calories, 12g Fat, 5g Protein, 6g Carb, 4g Fibre, 2g Net Carb Nutritional Info per cupcake (with topping) 179 Calories, 15g Fat, 5g Protein, 7g Carb, 4g Fibre, 3g Net Carb