Healthy Low-Carb Blueberry Cupcakes
The perfect healthy low-carb blueberry cupcake - made with just a few ingredients and coconut flour. Can also be baked as a two layer cake or in a loaf tin. Your carb loving friends won't suspect a a thing!
CUPS / OUNCES
110 g butter melted
4 tbsp granulated sweetener of choice or more to taste
granulated sweetener of choice
or more to taste
50 g coconut flour
1 tsp baking powder
1 tsp vanilla
2 tbsp lemon juice
2 tbsp lemon zest
8 eggs - medium
eggs - medium
120 g fresh blueberries
Mix the melted butter, sweetener, coconut flour, baking powder, vanilla, lemon juice and zest together.
Add the eggs, one at a time, mixing between each addition.
Taste the cupcake batter to ensure you have used enough sweetener and flavours to mask the subtle taste of coconut from the coconut flour.
Divide the mixture between 12 cupcake cases.
Press in a few fresh blueberries in the batter of each cupcake.
Bake at 180C/350F for 15 minutes, or until golden on the outside, and cooked in the centre. Ovens will vary so test as the cupcakes are baking.
Cover with sugar-free ream cheese frosting. Vanilla or lemon flavour is perfect. Garnish with fresh blueberries and lemon zest.
Nutrition is shown for 1 cupcake. Icing/frosting is additional and optional.
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