Ready in about: 25 minutes | Serves 12
Ingredients
Dough:
4 Eggs
3/4 cup Fatty coconut milk
1 tsp Pure vanilla extract
½ cup Coconut flour
1½ tbsp Xylitol
1 tsp Baking powder
½ tsp Xanthan gum
1/8 tsp Pink Himalayan salt
3 tbsp Herbal unsalted butter, melted
3/4 cup Fresh blueberries
Lemon icing:
1 Lemon, juice and zest
5 tbsp Powdered (non-granular) stevia or xylitol
Directions
Preheat the oven to 370 °F degrees. In a large bowl, mix the eggs, coconut milk, and vanilla. Add coconut flour, xylitol, baking powder, xanthan gum, and salt, and beat well. Add melted butter and mix again.
Carefully add fresh blueberries. Fill 12 cupcakes with dough, about half. Place a baking tray with forms on the central grid of the oven and bake for about 20 minutes.
Remove from oven and cool. Mix lemon juice with powdered sweetener and pour each cupcake with a small amount of icing. Garnish with fresh lemon peel.
Nutritional info per serving:
Calories: 139. Fat: 9 g. Protein: 7 g. Carbs: 5 g.