Lemon Cupcakes made with Coconut Flour

I was bored. Boredom usually leads me into the kitchen. Yesterday was Thanksgiving and we went to my parents house. The turkey was small and yielded no leftovers, so I went off to the store and bought a turkey and it’s roasting as I write this. The house smells amazzzing. 馃榾

While the turkey was roasting, I tried my hand at a coconut cupcake. I’ve heard good things about cakes made with coconut flour, so I was willing to give it a whirl. The result was pretty tasty and it was relatively easy to make. This might actually work better as a cake recipe because the cupcakes didn’t rise as much as I’d hoped they would. That said, simply filling the cupcake wells up all the way would have probably helped. I made 12 cupcakes with the recipe, but I think you’ll get ten (or an 8×8 cake) if you fill the wells higher. I would have normally piped the frosting on, but I only made a very small batch and, to be honest, I don’t like Swerve buttercream in large quantities. If you want to pipe the icing to make it pretty, I recommend doubling or even tripling the icing recipe as this only makes about one tablespoon per cupcake. That said, the icing has the lovely cooling effect of erythritol, so I recommend only minimally topping these anyway. Enjoy!

Lemon Cupcakes made with Coconut Flour

聽(with lemon buttercream)

聽Ingredients:

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聽聽聽聽聽 1 cup coconut flour
聽聽聽聽聽 4 eggs
聽聽聽聽聽 3/4 cup Erythritol
聽聽聽聽聽 10 drops stevia extract
聽聽聽聽聽 2 tsp. vanilla extract + 2 tsp. lemon zest (or lemon extract)
聽聽聽聽聽 1 stick butter, softened
聽聽聽聽聽 陆 cup coconut or almond milk (unsweetened)
聽聽聽聽聽 陆 cup half and half
聽聽聽聽聽 陆 cup water
聽聽聽聽聽 录 tsp. salt
聽聽聽聽聽 3 tsp. baking powder
Directions:
1. Preheat oven to 325. In large bowl, combine butter, erythritol, stevia, lemon zest and vanilla and cream until smooth.
2. Add in eggs, one at a time, scraping the sides of the bowl as necessary.
3. Add in the salt and baking powder, then add in the coconut flour 1/4 cup at a time. Scrape sides of the bowl as necessary as the batter will be thick.
4. Turn the mixer to low and slowly poor in coconut or almond milk, half and half and water. Mix on medium until just mixed. Do not overbeat.
5. Fill papered (or greased) cupcake wells about 3/4 full. Bake for about 12-15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool, then frost.
Icing recipe:
聽聽聽聽聽聽 In large mixing bowl, combine 4 T softened butter with 1/2 cup powdered Swerve. Add in 1 tsp. lemon extract and one drop yellow food coloring (if desired). Beat until smooth and spread onto cupcakes.聽
NUTRITION: 190 calories, 3 net carbs, 4g fiber per cupcake.

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ...聽different聽low carb desserts.聽You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It鈥檚 about controlling my blood sugar levels and obtaining normal鈥搊r relatively normal鈥揾ormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I鈥檝e encountered with these health issues of mine.

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