Vanilla Coconut Cupcakes
These nutritious, and not too sweet, cupcakes really don’t need icing at all! If you must, see Mounds of Coconut for marshmallow icing.
Even though they have 9 g sugar, they are made with low glycemic agave which, normally has a lower effect on your blood levels.
Save these for treat days only if you notice a slow-down in weight loss.
Carbs 27g (Fiber 9g Sugar 9g) NET Carb 18g
Protein 9g, Fat 11g
INGREDIENTS
2 1/2 cups blanched almond meal
1/2 tsp baking soda
1/2 tsp salt
6 TBL raw agave (I use Xagave brand)
1/4 cup coconut oil
2 eggs
1 TBL fresh lemon juice
1 TBL pure vanilla extract
3/4 cup unsweetened coconut flakes or chips
PUTTING IT TOGETHER
1. Combine dry ingredients
2. Beat egg yolks with electric mixer until creamy
3. Beat in other wet ingredients.
4. Stir dry ingredients into wet.
5. Stir in coconut
6. Spoon into 9 lined muffin tins
7. Bake for 13-14 minutes (do not overbake) at 350 degrees. Toothpick inserted into middle comes out clean.
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{ 2 comments… read them below or add one }
Hmm hmm, delicious! (vanilla coconut cupcakes)These are really wonderful. I tried these at a get together, Mari Ann had brought them and there was only one left, I guess for me. It was like heaven in a cupcake. So I made a batch last night. Thanks Mari Ann.
Glad you enjoyed them, Judy. They’re a favorite around our house, too… may just have to make some up this weekend