Feeding the Active Writer

Once again I address the issue of my sweet tooth.  This time with low-carb frosted cupcakes.
For folk who cannot handle artificial sweeteners like sucralose, well, sorry.

Start with the cupcakes themselves:

2 cups flax seed

1 cup sucralose
1 tablespoon baking powder
1 teaspoon salt
5 eggs
5 tablespoons flax oil, coconut oil, or olive oil
1/2 tsp vanilla extract
1/2 cup water
Preheat oven to 350 and get the double boiler (see Frosting) started.
Mix all dry ingredients then add the wet.

Whisk together. 
Spoon into a greased muffin/cupcake pan (or use paper cupcake shells) about 2/3-3/4 full
Bake at 350 for about 15 minutes.

While the cupcakes are baking you can work on the frosting.

2 8 oz packages cream cheese
2 cups sucralose
1 tsp vanilla extract
Optional:  food coloring as desired.

soften the cream cheese in a double boiler.  I don’t have a dedicated double boiler so I use a metal mixing bowl set on top of a saucepan partially filled with water.
Stir in the remaining ingredients and mix throughly.

Keep the frosting warm and soft (use the double boiler over low heat) until the cupcakes are cool.  Pile the frosting on top of the cupcakes.
Makes about 12.

Although this is not a “low fat” or “low calorie” food, it has no more than 1-2 grams net carbs per cupcake.  Keep refrigerated until ready to eat.

A truly decadent treat for people who have problems with carbs.

Protip:  Do not eat more than 1-2 per day unless you’re ready to cope with the results of a lot of fiber.

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