1/2 cup coconut flour
1/4 tsp Celtic sea salt
1/4 tsp baking soda
6 eggs (or 3 eggs and 1/3 cup coconut milk)
1/2 cup erythritol (or xylitol)
1 tsp stevia glycerite (omit if using xylitol)
1 tsp vanilla
1/2 cup coconut oil or butter, melted
1/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a donut pan and fill about 2/3 of the way full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
FROSTING:
1/2 cup coconut oil or butter
8 oz cream cheese or coconut cream
3 TBS Vanilla Almond Milk
1 TBS Stevia Glycerite (to taste)
In a bowl, mix the butter/oil and the cream cheese, almond milk, and sweetener to taste. Mix until creamy. Spread on top of cupcakes. I also melted 1 ChocoPerfection bar with 3 TBS almond milk. I placed the melted chocolate in a small Ziplock bag, and cut a tiny hole in the corner. I used this to pipe baseball stripes on the cupcakes. Makes 16 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Cupcakes = 283 calories, 19g fat, 3.6g protein, 26 carbs, 0.9g fiber
"Healthified" Cupcakes = 214 calories, 20g fat, 4.2g protein, 3.2 carbs, 1.7g fiber
