Time for another low-carb sweet. (What can I say, I have a major sweet tooth but…diabetes so…)
Coconut cupcakes with coconut cream cheese frosting.
1 cup flax seed meal.
1 cup shredded coconut (unsweetened)
1 cup powdered sucralose (Splenda or equivelant)
1 tbsp baking powder
1/4 cup vegetable oil
1/2 tbs coconut extract
1/4-1/2 cup water.
Preheat an oven to 350 degrees Fahrenheit (175 C)
In a large mixing bowl, combine the dry ingredients.
Add the eggs, oil, and coconut extract. Mix well.
Add enough water to make a thick batter, usually about 1/4 to 1/2 cup.
Thoroughly coat a muffin pan with non-stick cooking spray.
Fill the cups about 2/3-3/4 full with the cupcake batter (about 12)
Bake 12-15 minutes.
Remove and let cool before removing from the pan.
8 oz cream cheese
1/2 cup butter, softened
1 cups powdered sucralose
1 cup shredded coconut.
optional: 1 tsp coconut extract.
Optional: food coloring to desired color.
Using a pastry blender, combine the cream cheese and butter.
Add the sucralose and coconut. For a bit stronger coconut taste add coconut extract
Optionally add food coloring
Continue blending until well mixed.
Top the cupcakes with a generous helping of the frosting. A more attractive presentation can be had by piping the frosting onto the cupcakes.
|Yes. I’ve already eaten three.|
I’ve had this with both the extra coconut extract and without. I can’t say that I like one better than the other. Each suits a mood. Sometimes I’d want the stronger coconut taste. Other times not so much.