Chocolate Cupcakes with Coconut Cream Filling (Low Carb and Paleo Friendly) - Living Low Carb One Day At A Time
INGREDIENTS
•
Cupcakes
•
1/4 cup coconut flour
•
1/4 cup organic cocoa powder
•
4 large eggs (at room temperature)
•
1/4 cup coconut oil
•
1/3 cup Confectioner's Swerve Sweetener (or honey for Paleo)
•
1/4 tsp baking soda
•
1 tsp lemon juice
•
Pinch of Celtic sea salt
•
Cream Filling (Optional)
•
Cream from 1 13.5 oz can of full fat coconut milk (refrigerate the can overnight and scoop out the cream that rises to the top)
•
2 Tbsp Confectioner's Swerve (or honey for Paleo--sweeten to taste)
•
1 tsp vanilla extract
•
Chocolate Frosting
•
3 very ripe avocados
•
1/2 cup organic cocoa powder
•
2/3 cup Confectioner's Swerve (or honey for Paleo-sweeten to taste)
•
2 Tbsp grass fed butter or coconut oil, melted
ADVERTISEMENT