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Cupcakes! (Low calorie, low carb, no sugar)
Yep! I made them for my birthday, and they were absolutely delicious!
Nom nom nom.
A lot of people wanted the recipe, so here it is.
(This will be moved to scraps soon.)
Nom nom nom.
A lot of people wanted the recipe, so here it is.
272 cal per cupcake, less than 6g carbs.
Remember, added ingredients or toppings will result in higher calorie and carb counts.
* ¼ cup coconut flour
* 2 tbsp unsweetened shredded coconut
* ½ tsp baking powder
* 3 tbsp melted butter
* Baking Stevia - Add until desired sweetness is reached.
* ½ tsp vanilla extract
* ½ tsp coconut extract
* 2 tbsp almond milk or milk substitute of choice.
* 3 lg eggs
-Preheat oven to 400°f
-In a medium sized bowl, sift together the dry ingredients.
-Add the wet ingredients into the dry ingredients and mix until well combined.
-Spoon batter into cupcake liners. (To near top, they do not rise much.)
-Bake for 15-20 minutes, or until done.
ICING
(included in calorie count)
* ½ cup room temp unsalted butter. (do not use margarine.)
* 1 cup Swerve confectioners sugar substitute.
* 1 tsp vanilla extract
* 2 tbsp almond milk
-Blend together until smooth.
Can be dyed with one or two drops of your favorite color food dye.
Tip
Top with shredded unsweetened coconut, because yum!(This will be moved to scraps soon.)
Category Other / All
Species Unspecified / Any
Gender Any
Size 716 x 641px
File Size 684.1 kB
If you want to do something entertaining, after you make the icing, try about half a spoonfull of the icing, wait about 30 seconds, and then take a drink of water. XD
How much baking Stevia did you add? I'm going on a low carb diet and I want to try some of the dessert recipes to help curb the sugar cravings.
It's hard to say. Maybe about 1/4th cup?
I just added by tablespoon until the taste was correct, since I wasn't sure. I hadn't really used baking stevia before this recipe.
Just do what I did until you get the desired sweetness by tasting a tiny bit of the batter. :)
I just added by tablespoon until the taste was correct, since I wasn't sure. I hadn't really used baking stevia before this recipe.
Just do what I did until you get the desired sweetness by tasting a tiny bit of the batter. :)
If you don't like the colorants, you don't have to add it.
I did for looks. -shrug-
I did for looks. -shrug-
did you not read "Can be dyed with one or two drops of your favorite color food dye." could always opt out of it.
I know, i was just stating that colorants kinda breaks the point of going on a diet. Adding unnecessary chemicals to food is unwanted =_=
You can also get organic food dyes. ;) They're made from natural plant colors.
Even lightblues like shown above? Is that made from blueberry, or? Just curious
I believe the blues are made with purple / red cabbage. Weird I know.
DarkIceWolf is correct - you can get a range of colors using red cabbage, depending on whether you add acid or base to the mix. The color ranges from deep purple in the neutral range, to blue for base and red for acid.
Just boil up some sliced red cabbage in water with about a teaspoon of salt per 1/2 cabbage, for about 15 minutes. Strain the liquid and press all the juice from the pulp, then continue to simmer until it thickens and you have a deep purple color for cooking.
Mix it with a pinch of baking soda, just a bit at a time (too much will turn it green and taste BAD!!!), and it gradually turns blue.
Add vinegar to move the PH the other direction, and it gradually turns redder. It will still have a touch of purple hue though. (once again, not too much! ICKY!)
Note, you can switch the blue back to purple by adding a little vinegar to the blue mixture. Same for the other direction. This can be important if you're cooking with acidic or base foods.
This is also useful to know if you want to keep your purple cabbage slaw or other cooked goodies purple. Don't use base ingredients, or counter them with a bit of acid.
Just boil up some sliced red cabbage in water with about a teaspoon of salt per 1/2 cabbage, for about 15 minutes. Strain the liquid and press all the juice from the pulp, then continue to simmer until it thickens and you have a deep purple color for cooking.
Mix it with a pinch of baking soda, just a bit at a time (too much will turn it green and taste BAD!!!), and it gradually turns blue.
Add vinegar to move the PH the other direction, and it gradually turns redder. It will still have a touch of purple hue though. (once again, not too much! ICKY!)
Note, you can switch the blue back to purple by adding a little vinegar to the blue mixture. Same for the other direction. This can be important if you're cooking with acidic or base foods.
This is also useful to know if you want to keep your purple cabbage slaw or other cooked goodies purple. Don't use base ingredients, or counter them with a bit of acid.
Or, beets...dehydrated strawberries...acai' berries....:B
Raspberries too! Very true! Lots of ways to get some lovely red colors!
Pomegranate seeds work also! *grin* Though those end up more on the pink side of things.
Pomegranate seeds work also! *grin* Though those end up more on the pink side of things.
There's actually a cupcake recipe in Cooking Light with Goji berries, I really need to do that one soon :B
While I cant do coconut, I may try a variation with almond flour/extract.
Thanks for sharing!
Thanks for sharing!
That might also be very good. :3
Let me know if that works for ya.
Let me know if that works for ya.
I just started a ketogenic diet a few weeks ago. I'll be trying this recipe soon. Cake type sweets are the thing I miss the most in the carb world.
XD
Just bad lighting on the cupcakes part. :P Camera flash made them look all glowy.
Just bad lighting on the cupcakes part. :P Camera flash made them look all glowy.
My question what do you consider the right amount of sweetness?
A couple years ago I tried to make cheese cake with Truvia and it came out pretty bad, the shape the texture was great. I just didn't use the right type or enough to get it sweet.
A couple years ago I tried to make cheese cake with Truvia and it came out pretty bad, the shape the texture was great. I just didn't use the right type or enough to get it sweet.
That's why you need to taste the batter as you add it. There's no correct amount of sweetness, it just goes by taste. If it tastes good, and maybe a bit over-sweet (not too much) you've probably done it right.
Remember that some of the sweetness is tamed down when you bake it with bread-like baked goods.
Remember that some of the sweetness is tamed down when you bake it with bread-like baked goods.
I did. Trust me, it was terrible the whole time but seeing as it was Thanksgiving night I really didn't have the option to just make another.
Good to know though.
Good to know though.
There aren't many recipes out there, but you could try this one - https://www.wholesomeyum.com/recipe.....ee-sugar-free/
I love this, thank you. I'm diabetic and its so nice to see a good cake recipe like this one. *hugs*
I love cupcakes I bet i could sit down and eat 24 cupcakes easy.
Jeebus. Better not with these, they might make you sick to your stomach after a few. XD
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