Vanilla & Coconut Strawberry Low Carb Cupcakes

Updated: Feb 28, 2020


1 1/3 cups of fine almond flour 2 eggs divided ½ cup unsweetened can coconut milk (refrigerated over-night) ½ cup swerve granulated sugar substitute 2 tsp baking powder ½ tsp xanthan gum ½ tsp coconut extract 1 tsp vanilla Pinch of salt


Preheat oven to 350F

Add the flour, baking powder, xanthan gum and salt to a bowl and whisk together, then set aside.

Separate the eggs and set yolks aside. Whip up the egg whites until soft peaks have formed.

Add the swerve to the egg yolks and mix. Then add the vanilla, coconut extract and unsweetened coconut milk and continue mixing.

Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into cupcake silicone liners or paper liners.

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.

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