Dessert for Easter or a Night on the Couch

If you’re traveling for Easter like me, you can’t show up empty-handed! I plan to make some delicious, low-carb cupcakes for my cousins and their kids. Why not give them a try yourself?

Cupcake Batter

  • 2 large eggs
  • ½ cup cream cheese
  • 1 tablespoon vanilla bean paste
  • 1 ¾ cups almond flour
  • ½ cup erythritol
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

Vanilla Cream Cheese Frosting*

  • 4 ounces softened cream cheese
  • ¼ cup erythritol, powdered in a grinder
  • 3 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract

Step 1: Preheat the oven to 350°

2. Mix the eggs, cream cheese, and vanilla bean paste in a medium size bowl.

3.  You want the batter to be really smooth, so use a hand mixer if you need to. Set the bowl to the side.

4. Mix together the almond flour, erythritol, salt, and baking powder in a separate bowl.

5. Slowly whisk the batter into the almond flour. If you have a hard time mixing them together, just use the hand blender until it is smooth.

6. The mixture will seem a little dry, but this is normal.

7. Using a ¼ cup measure, spoon out eight servings into a lined muffin or cupcake pan.

8. Bake for 20-25 minutes at 350°F or until they’re lightly browned on top.  Frost after they have cooled.

Serving size is 8 @ 328 calories per cupcake 29.87g Fats, 4.38g Net Carbs, and 6.75g Protein

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