Coconut Lime Cupcakes

9 Servings

Ingredients

• 2/3 cup – Almond Flour
• 2/3 cup – Coconut Flakes, unsweetened
• 1 tbsp – Psyllium Husk
• 2/3 cup – Erythritol
• 3 – Eggs
• 1/2 tsp – Vanilla Extract
• 1/2 tsp – Salt
• 2 tsp – Baking Powder
• 1/2 cup – Butter
• Lime Buttercream
• 3 – Eggs
• 1/4 cup – Powdered Erythritol
• 1/2 lime – Lime Juice
• 1/2 lime – Lime Zest
• 3/4 cup – Butter
• 12 tbsp – Dried Cranberries

Directions

1. Preheat the oven to 350°F and line a muffin tin with silicone liners.
2. In a bowl, beat together eggs and swerve sweetener.
3. Add melted butter and vanilla extract.
4. Continue to beat until fully incorporated.
5. Mix in all dry ingredients and mix well until a smooth and slightly sticky dough has been formed.
6. Pour batter into prepared muffin tin and bake for 15 minutes or until lightly golden brown on top.
7. Meanwhile, place a pan over stovetop.
8. Whisk together eggs and powdered swerve sweetener in pan.
9. Turn heat on to medium and gently simmer until mixture starts to thicken.
10. Whisk constantly to prevent the eggs from overcooking.
11. Remove from heat and add lime juice and butter.
12. Mix well until the butter has completely melted.
13. Refrigerate until it thickens.
14. Top muffin with lime buttercream and garnish with dried cranberries.

Nutrition per serving

• 329 calories
• 3g net carbs
• 6g protein
• 31g fat