INGREDIENTS
1/2 cup melted butter
100g sweetener (Erythritol)
1/2 teaspoon salt
2 teaspoons vanilla extract (sugar-free)
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons full cream milk or almond milk
1/2 cup coconut flour OR one cup almond flour
1 teaspoon baking powder
INSTRUCTIONS
- Preheat the oven to 180°c.
- Line a 12-cup muffin pan with 10 paper cupcake liners. Spray the liners with spray and cook non-stick spray.
- Beat together the butter, sweetener, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
- Sift together the coconut flour or almond flour and baking powder in a separate bowl. Add this mixture to the wet ingredients, and stir to combine.
- Evenly divide the batter among the 10 liners, filling each 3/4 full.
- Bake the cupcakes on the centre rack of the oven for 18 to 20 minutes, until a cake tester inserted into the centre of one comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
TOPPING OPTIONS
- Beat smooth full-fat cream cheese with sweetener (to taste), and a drop of food colouring if you wish.
- Serve with fresh cream.
- Serve plain
Nutritional Information is for ONE cup cake – so don’t over indulge (although you will be tempted!)
