Category: Cakes and Cupcakes

Chocolate Candy Cane Cupcakes

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It’s the holiday season.  The perfect time to enjoy holiday sweets without added sugar!  Tempted by sugar-filled cupcakes you see at your local store?  Try making these instead to satisfy your sweet tooth without the ups and downs of sugar.  Sugar free candy canes can be found online but in this recipe I have used starlight mints which can be found more easily in a lot of drug stores or some grocery stores in the diabetic section.

Chocolate Candy Cane Cupcakes
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 287
  • Fat: 25.8g
  • Carbohydrates: 30.2g
  • Fiber: 27.3g
  • Protein: 4.8g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Cupcakes
  • 3 eggs
  • 3 tbsp coconut milk
  • ¼ cup erythritol
  • Pinch of stevia
  • 1 tsp vanilla
  • 3 Tbsp coconut oil, melted
  • ¼ cup coconut flour
  • 2 Tbsp Dutch process cocoa powder
  • ½ tsp cinnamon (optional)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Frosting
  • ½ cup unsalted butter
  • ¼ cup erythritol, powder 1st
  • ¼ cup xylitol, powder 1st
  • Pinch pure powdered stevia
  • 2 tsp vanilla
  • 1 tbsp coconut milk
  • Pinch of salt or to taste
  • 10 sugar free starlight mints
Instructions
  1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper liners. Set aside.
  2. In a medium bowl, whisk the eggs with the coconut milk, erythritol, stevia, vanilla, and melted coconut oil. Set aside.
  3. In a small bowl whisk together the coconut flour, cocoa powder, cinnamon, baking powder, and salt. Add to egg mixture and whisk until fully incorporated.
  4. Divide into baking cups and bake for 15-18 minutes or until fully set in the center. Remove from oven and cool in the pan on a wire rack.
  5. Make Frosting: Powder the xylitol and erythritol in a blender until very fine, then measure and add to a bowl with the butter beating with an electric mixer for several minutes until creamy and the sweeteners are no longer grainy.
  6. Add the coconut milk and vanilla beating until smooth and well combined. Add additional coconut milk if a lighter consistency is desired. Adjust for sweetness by adding a pinch of stevia if desired. Also a drop of peppermint essential oil can be used to flavor the frosting. Frost the cupcakes using a piping bag or by hand. Crush the mints in a plastic bag and pour into a bowl. Dip the cupcakes frosting side down into the crushed mints or sprinkle them on top.
Notes
Net Carbs: 2.8g
SugarOH: 24g
 

Lemon Chiffon Coconut Cake

Lemon Chiffon Coconut Cake

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This cake is wonderful enhanced with essential oils. Try adding 1-3 drops of lemon, lime, bergamot, orange or lavender!

Lemon Chiffon Coconut Cake
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1 slice or ¼ th of one cake
  • Calories: 190
  • Fat: 13.1g
  • Carbohydrates: 14.8g
  • Fiber: 11.7g
  • Protein: 7.3g
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Ingredients
  • 14 large egg whites
  • ½ tsp cream of tartar
  • ½ cup unsalted butter, melted
  • ½ cup coconut milk
  • 7 egg yolks
  • ⅓ cup xylitol
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 cup coconut flour, sifted
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 325°F. Prepare 3 mini Bundt pans or one large Bundt pan with oil. Set aside.
  2. Combine the egg whites and cream of tartar in a large bowl. Use a handheld or standing mixer to beat the egg whites until stiff peaks form. Set aside.
  3. In a medium bowl whisk together the melted butter, coconut milk, egg yolks, sweeteners, lemon zest, vanilla and salt. Once fully combined add the coconut flour and baking powder. Blend quickly (the longer it sits the more likely it will become very thick).
  4. Add ⅓ of the egg whites to the coconut mixture and stir to combine. Gently add another ⅓ of the eggs to the mixture and using a spatula fold into the batter. Repeat for the remaining egg whites. Do not overmix, try to keep as much air in the batter as possible.
  5. Fill each pan then bake for 40-45 minutes until fully set, golden on top and it begins to pull away from the sides of the pan. Allow to cool for 15 minutes then invert and continue to cool. The cakes should fall from the pan but some gentle nudging may be necessary. NOTE: a large Bundt pan will require 65-75 minutes to completely bake.
Notes
Net Carbs : 3.1g
SugarOH: 8.3g
 

Mini Vanilla Bean and Chocolate Filled Cupcakes

Mini Vanilla Bean and Chocolate Filled Cupcakes

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Mini Vanilla Bean and Chocolate Filled Cupcakes
 
Author: 
Nutrition Information
  • Serves: 36
  • Serving size: 1
  • Calories: 106
  • Fat: 9.2g
  • Carbohydrates: 8.3g
  • Fiber: 7.5g
  • Protein: 1.6g
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Ingredients
Cupcakes:
  • 6 tbsp unsalted butter, melted
  • 6 large eggs
  • 4 tbsp xylitol
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tsp vanilla (or 1 vanilla bean, scraped)
  • 1 tsp lemon juice
  • ½ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Filling
  • ¼ cup unsalted butter, softened
  • ¼ cup palm shortening
  • 3 tbsp erythritol, powdered
  • 2 tbsp xylitol, powdered
  • 1 tbsp coconut milk
  • 1 tsp vanilla
  • Pinch of salt
  • 2-4 drops orange essential oil

Frosting:
  • 4 oz sugar-free chocolate, melted
  • ½ cup unsalted butter, softened
  • 2 tbsp erythritol, powdered
  • 1 tbsp xylitol, powdered
  • 3 tbsp unsweetened cocoa powder
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ⅛ tsp salt
Instructions
  1. Cupcakes: Preheat oven to 375°F. Line a muffin tin with thirty-six paper liners and spray with oil. Set aside. Alternatively, make 12 regular sized cupcakes.
  2. In a small bowl whisk together the butter, eggs, xylitol, erythritol, stevia, vanilla, and lemon juice.
  3. Combine the coconut flour with the baking powder, baking powder, baking soda and salt, mix thoroughly with a whisk and then add to the egg mixture, whisking until there are no lumps.
  4. Using a tablespoon measure, place one tablespoon batter into each muffin liner and repeat filling all 40 liners. Bake for 15 minutes until firm in the center. Allow cupcakes to cool in the pan for 10 minutes then transfer to a cooling rack to finish cooling.
  5. Filling: Powder the erythritol and xylitol in a blender; place into a small bowl. Add the butter and palm shortening. Using an electric mixer, beat together until light and fluffy. Add the coconut milk, vanilla, salt and essential oil blending until fully incorporated.
  6. Place filling in a piping bag fitted with a tip that is about 3mm wide at the tip (use a 5mm wide tip for regular sized cupcakes, it will make 12 regular cupcakes). Poke tip into the top center of the cupcake and push it about ½-inch down. Pipe filling into cooled cupcakes until it becomes difficult to pipe or the cupcake begins to puff or crack at the top. Repeat for all cupcakes.
  7. Frosting: Melt the chocolate in a microwave safe bowl at 30 second intervals; stirring in between until melted; set aside. Powder the erythritol and xylitol in a blender; set aside. In a small bowl, beat the softened butter and powdered sweeteners with an electric mixer until smooth. Add the cocoa power, beat another minute then add the cinnamon, vanilla and salt. Add the melted chocolate beating until smooth, thick and fluffy. If the frosting is too warm place it into the freezer for a minute or so and then whip until thick.
  8. Fill a piping bag with the frosting and frost the cupcakes. Cupcakes can be stored in the refrigerator for up to one week in an air tight container. Serve at room temperature. Makes 36 mini cupcakes or 12 regular sized cupcakes.
Notes
Net Carbs : 0.8g
SugarOH : 6.6g
 

Muffins

Mini Chocolate Cherry Surprise Muffins

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Mini Chocolate Cherry Surprise Muffins
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 62
  • Fat: 4.6g
  • Carbohydrates: 5g
  • Fiber: 3.2g
  • Protein: 1.3g
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Ingredients
  • 10 small fresh or frozen cherries
  • 40 sugar-free chocolate chips
  • 2 tbsp coconut flour
  • 1 Tbsp xylitol
  • 2 tsp erythritol
  • 1 pinch pure powdered stevia
  • 2 tbsp cocoa powder
  • ⅛ tsp baking soda
  • ⅛ tsp baking powder
  • Pinch of salt
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350°F. Prepare a mini muffin tin with 10 paper cups or use a silicone mold. Place a cherry in the center of each cup. Set aside.
  2. Place the chocolate chips in a blender and pulse a few times until they are finely chopped; place in a bowl and set aside. In the same blender, powder the xylitol and erythritol and place in a small bowl with the coconut flour, stevia, cocoa powder, baking soda, baking powder and salt. Blend with a whisk then set aside.
  3. In a medium bowl whisk the eggs, butter, coconut oil, coconut milk and vanilla until uniform. Add the dry coconut flour mixture and blend into a medium thick batter. Fold in the chopped chocolate chips.
  4. Divide batter into the muffin cups covering each cherry fully and bake for 11-13 minutes until the centers spring back when pressed. Remove from oven and allow them to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month. Serve at room temperature or warmed slightly in a microwave. Each muffin is one serving.
Notes
Net Carbs: 1.8g
SugarOH: 2.4g
 

pumpkin flan

Pumpkin Flan

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This flan melts in your mouth with the rich flavor of pumpkin and warm spices. It is dairy free, quick and easy with this recipe. The caramel sauce is made after the flan so you get to decide how much you want!

Pumpkin Flan
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 207
  • Fat: 16.4g
  • Carbohydrates: 18.5g
  • Fiber: 15.9g
  • Protein: 5.7g
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Ingredients
  • 6 large eggs
  • 4 large egg yolks
  • 13.5 oz canned coconut milk
  • 1 cup heavy cream
  • ¾ cup pumpkin puree
  • ¼ cup xylitol
  • ¼ cup erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves

Caramel Sauce
  • ¼ cup xylitol
  • ½ tsp maple extract
Instructions
  1. Preheat oven to 300°F. Combine all ingredients except for the eggs in a heavy bottomed sauce pan, stirring continuously bring to almost a boil and watch for bubbles on the sides of the pan. Remove from heat and set aside.
  2. Whisk together the eggs and egg yolks; while whisking slowly add half of the heated mixture. Once half has been added add the rest and whisk to combine. Pour into a one quart mold and place in a deep pan such as a cake or brownie pan. Fill the pan carefully with hot water so that the water level comes up about ½-way up the mold. Place the pan with the filled mold(s) in the
  3. oven and bake for 45 minutes. Check every 10 minutes after that; it should barely move in the center when gently shaken. Cool to room temperature and then place in the refrigerator overnight.
  4. Make caramel sauce just before serving by placing the xylitol in a heavy bottomed sauce pan. Heat until it boils and begins to smoke (the smoke can be startling but is not harmful), remove from the heat and set aside to cool slightly. Once cooled about 10 minutes add the maple extract, stir to combine then pour over unmolded flan.
  5. To remove flan from the mold(s), rewarm by soaking the bottom of the mold in hot water for several minutes then invert onto a serving platter. Serve topped with caramel sauce.
Notes
Net Carbs: 2.6g
SugarOH: 15.2g