Cyndi's Low Carb Carrot Mini Cupcakes
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 130.1
- Total Fat: 10.0 g
- Cholesterol: 43.9 mg
- Sodium: 95.6 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
View full nutritional breakdown of Cyndi's Low Carb Carrot Mini Cupcakes calories by ingredient
Introduction
Just over two net carbs each mini cupcake and that's including the frosting. Yes, you can absolutely halve this recipe, but I will warn you, they are YUMMY and they go away FAST! Just over two net carbs each mini cupcake and that's including the frosting. Yes, you can absolutely halve this recipe, but I will warn you, they are YUMMY and they go away FAST!Number of Servings: 48
Ingredients
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Cupcakes:
6 large Egg, fresh, whole, raw
2 stick Butter, softened
1 cup Xylosweet, granulated
3 tsp Vanilla Extract
3.5 cup, grated Carrots, raw
1 cup Shredded Coconut Unsweetened (Bob's Red Mill)
3/4 cup Bob's Red Mill Almond Flour
1 cup Bob's Red Mill Coconut Flour
1 tsp Cinnamon, ground
2 tsp Pumpkin Pie spice
2.5 tsp Baking Powder
Frosting:
16 oz Cream Cheese, softened
1 tsp Lemon Juice
1 cup Xylosweet, powdered
Tips
If you don't like cream cheese frosting you can dust with powdered Xylosweet and cinnamon.
Directions
Preheat oven to 350F. Cream butter and granulated Xylosweet. Add eggs, vanilla and then remaining ingredients one at a time and mix well. Spoon into sprayed mini muffin pan or silicone mold. Batter will not be runny, so you can fill them and mound it up a bit, otherwise you'll have leftover batter. Bake for 30 minutes or until tops spring back and edges are starting to brown. Let cool completely before frosting.
Cream softened cream cheese and powdered Xylosweet, add lemon juice and mix well. I spoon it into a quart sized Ziploc and cut a small bit off the corner and just squeeze to frost, but you can use an icing bag or cookie press. too.
Store covered in refrigerator.
Serving Size: Makes 48 good sized mini cupcakes with frosting
Number of Servings: 48
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
Cream softened cream cheese and powdered Xylosweet, add lemon juice and mix well. I spoon it into a quart sized Ziploc and cut a small bit off the corner and just squeeze to frost, but you can use an icing bag or cookie press. too.
Store covered in refrigerator.
Serving Size: Makes 48 good sized mini cupcakes with frosting
Number of Servings: 48
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
