Or Whatever….

Don’t mean to sound like an angsty teen, I’m just not feeling the “love”

On a positive note Valentine’s Day Candy and chocolates will be on sale by Wednesday….

Ah, POOP!!!  I’m doing Keto!  I’ll have to make myself something….meh!!!

Here’s something worth the effort…..Keto Coconut Raspberry Cupcakes

Ingredients

For Cupcakes:

• 1 Cup Coconut Flour
• 1 Cup Almond Milk (Unsweetened)
• 7 Large Eggs
• 1/2 Cup Butter
• 1 Tbsp Baking Powder
• 3 Tsp Pure Vanilla Extract
• 1/2 Tsp Salt
• 3/4 Cup Erythritol
• 1/2 Tsp Liquid Stevia

For Frosting:

• 16 oz Cream Cheese
• 28 Fresh Raspberries
• 1 Cup Butter
• 1 Tbsp Pure Vanilla Extract
• 1/4 Cup Erythritol
• 1/2 Tsp Liquid Stevia

Note: The frosting recipe makes enough frosting to frost 32 cupcakes so you can always cut it in half if you don’t want to use the rest as a dip.

Instructions For Cake

1. Preheat oven to 350
2. Powder Erythritol in a food processor
3. Mix all ingredients in a large bowl and mix until well blended
4. Pour into silicon baking cups and bake for 28 – 30 minutes (until toothpick comes out clean)
5. For Frosting:
6. Melt butter
7. Mix all ingredients in a large bowl until light and fluffy.

 Baking Tips:  The fat and butter in most keto cupcakes will destroy cupcake wrappers and cause any color in them to bleed all over the place. So I recommend that you forgo the wrappers or use silicone baking cups. Silicone baking cups are great because the food doesn’t stick to them, so it’s easy to make beautiful cupcakes every time. You can still use festive wrappers after they have cooled.

Nutrition

Serving Size: 1 Cupcake (makes 16)

Calories: 225
Total Fat: 19g
Carbohydrates: 6g – 3g Fiber = 3 Net Carbs
Dietary Fiber 3g
Sugars: 1g
Protein: 5g