Serving Yields: 6

Nutritional Facts per Serving

● Net Carbs: 5 g

● Protein: 4 g

● Total Fats: 34 g

● Calories: 349

Ingredients

● Almond flour (.25 cup)

● Coconut flour (.25 cup)

● Sea salt (.25 tsp.)

● Large eggs (3)

● Vanilla extract (1 tbsp.)

● Coconut oil (.25 cup)

● Stevia concentrated powder (.125 tsp.) or Liquid (30 drops)

● Baking soda (.25 tsp.)

● Tapioca or coconut flour (.5 tsp.)

● Chilled & canned coconut cream (13.5 oz. – 1 can)

● Liquid stevia (10 drops)

● Fresh raspberries – blended (.5 cup)

Preparation Method

  1. Warm up the oven to 350° Fahrenheit.
  2. Use a hand or stand mixer to combine the sea salt, both types of flour, and baking soda. Whisk and toss in the eggs, stevia, coconut oil, and vanilla extract one at a time, mixing between each ingredient.
  3. Arrange the cupcake liners in the pan and fill about ¾ full with batter.
  4. Bake for 20 to 25 minutes.
  5. Remove the coconut cream for the refrigerator and separate the water from the fat. Place the coconut fat into a medium mixing bowl. (Discard or save the water to drink or for another recipe.)
  6. Add the tapioca /coconut flour with the stevia and the coconut cream. Beat everything until it forms stiff peaks.
  7. Use a blender/food processor to crush the raspberries. Fold the fruit mixture into the frosting.
  8. Cool the cupcakes for at least an hour, before frosting the cupcakes using a pastry bag or spoon.