Original recipe makes 8 muffins and Cupcakes
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1/2 cup coconut flour
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2 tablespoons natural, unsweetened cocoa powder
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1/4 teaspoon salt
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1/4 teaspoon baking soda
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2 eggs
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2 egg whites
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2 tablespoons Melt® Organic Buttery Spread, melted over low heat
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1/2 cup low fat buttermilk*
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1/2 cup erythritol, such as NOW Foods
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1/2 teaspoon vanilla stevia extract
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7 drops red gel food coloring
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Frosting:
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4 ounces reduced-fat cream cheese, room temperature
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2 ounces Melt® Organic Buttery Spread
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1 cup erythritol, powdered**
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15 drops vanilla stevia, or to taste
Directions
- Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.
- In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.
- In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
- Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
- To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.
Footnotes
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*Powdered buttermilk can be found in the baking section of your grocery store. If you only use buttermilk once in a while, this is a great staple to have in order to avoid the inevitable “What do I do with the rest of this quart of buttermilk I bought when I only needed a 1/2 cup?” Powdered buttermilk lasts in the refrigerator for a long time, and can be used in any recipe that calls for buttermilk. For every cup of buttermilk needed, add 4 tablespoons of powdered buttermilk with the dry ingredients, and 1 cup of water with the wet ingredients.
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**Use a coffee or spice grinder to crush the erythritol granules to a fine powder.
Recipe was found HERE
Looks interesting, may give it a try