Low Carb strawberry cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA) 1 tsp Baking Powder 1 serving *Designer Whey Protein Powder (strawberry) (by CLIMBNRUN) .5 tsp condiments, salt, Himalayan pink (by EXOTEC) .25 stick Butter, salted 3 large Egg, fresh, whole, raw 4 serving Truvia Natural Sweetener 1 tsp Vanilla Extract .15 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
Mix in one bowl eggs, melted butter, truvia, and vanilla.
In separate bowl mix almond flour, coconut flour, protein powder, salt, baking powder.
Slowly add the dry to the wet and mix until completely incorporated. Add a little bit of the coconut almond milk at the end to thin out batter - the coconut flour will make the batter thicken.
Scoop batter out into 6 paper line cupcake molds.
Serving Size: Makes 6 regular size cupcakes or 12-15 mini cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTTEARS.
In separate bowl mix almond flour, coconut flour, protein powder, salt, baking powder.
Slowly add the dry to the wet and mix until completely incorporated. Add a little bit of the coconut almond milk at the end to thin out batter - the coconut flour will make the batter thicken.
Scoop batter out into 6 paper line cupcake molds.
Serving Size: Makes 6 regular size cupcakes or 12-15 mini cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTTEARS.
Nutritional Info Amount Per Serving
- Calories: 135.8
- Total Fat: 9.5 g
- Cholesterol: 110.8 mg
- Sodium: 524.5 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.5 g
- Protein: 7.9 g
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