Boston Cream Cupcakes

MARIA MIND BODY HEALTH(1)
Suzanne B: "A delicious cake with a surprise filling. I see l…" Read More
17Ingredients
60Minutes
240Calories

Ingredients

US|METRIC
  • 6 tablespoons coconut oil (or butter, softened)
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (Celtic)
  • 3/4 cup Swerve (or erythritol)
  • 1 teaspoon stevia (glycerite)
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese (softened, or coconut cream if dairy allergy)
  • 1/4 cup Swerve (or erythritol)
  • 1 teaspoon stevia (glycerite)
  • 2 teaspoons vanilla (divided)
  • 2 tablespoons butter oil
  • 1 ounce unsweetened baking chocolate
  • 10 tablespoons heavy cream (or coconut milk if diary allergy)
  • 1/4 cup Swerve (confectioner, or erythritol)
  • 1 teaspoon stevia (glycerite)
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    NutritionView More

    240Calories
    Sodium8% DV200mg
    Fat37% DV24g
    Protein10% DV5g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories240Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol90mg30%
    Sodium200mg8%
    Potassium70mg2%
    Protein5g10%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars1g2%
    Vitamin A10%
    Vitamin C0%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Suzanne B a month ago
    A delicious cake with a surprise filling. I see low carb chocolate cupcakes in my future! 1 pkg of cream cheese or you will have enough filling left to frost a cake. Traditionally it would have a vanilla egg custard filling which could be made low carb by changing the sugar and using xzanthum gum instead of cornstarch or flour to thicken. For the frosting, only a teaspoon or 2 of cream then add more till it is the consistancy you like. If you get chocolate soup add some more powdered eythritol. Less cream = more of a frosting, more cream = more of a glaze consistancy. I just discovered if its a little soupy chill it in the freezer for a few minutes and you get a wonderful creamy fudgy frosting, put on warm cupcakes and it makes a lovely glaze.

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