Low carb never looked sooooo good!
To all those who are watching their carbs, I dedicate this post to you! I have started planning my menu for my baking business www.littleflourbakeshop.com and wanted to include a low carb cupcake. I do not believe in extreme animal protein/fat dieting (aka Atkins) due to the overload of “bad fats” and ketosis inducing amounts of protein. However, I do believe that watching your carbohydrate intake does work for many and can also a bit limiting. I want my bakeshop to cater to ALL specialty diets as well as those that want the good old classically sweet and decadent cupcakes. I have the classic, vegan, and gluten-free cupcakes pretty much tweaked to my perfection so it was time to tackle the daunting task of the low carb cupcake.
So I looked in my pantry to see what I had on hand that fell into the low carb catagory. I stumbled upon some coconut flour I had baught from my local natural food store. Then that made me grab my coconut oil. So with coconut flour and oil in hand I searched the web for some ideas.
Elana’s pantry was my first go to site. I know she is an expert in baking with coconut flour and has even written a few books, such as Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour.
So I took her recipe and tweaked it with what I wanted to use/had on hand. Since this was a testing session I cut the recipe in half in order to make only 6 testers.
So here is what I came up with
Low Carb Vanilla Cupcakes with Chocolate Frosting
(makes 6 but can double to make 12 cupcakes)
1/4 cup coconut flour, sifted
1/4 tsp sea salt
1/8 tsp baking soda
3 eggs, room temp
1/4 cup coconut oil, melted if in solid state
1/4 cup agave nectar
1/2 Tbs vanilla extract
1/2 vanilla bean, scrapped
Pre heat the oven to 350 degrees.
1. Sift coconut flour, sea salt, and baking soda in a large bowl and set aside.
2. In another bowl, beat 3 eggs. Add melted coconut oil, vanilla extract, vanilla seed scrapings, and agave. Mix well until well combined.
3. Add wet ingredients into dry ingredients just until smooth.
4. Place 1/4 cup of the mixture into the cupcake pan with lightly oiled liners.
5. Bake for 20 minutes.
6. Cool completely
Out of the oven and looking good!
Adapted from here
1/2 cup semi-sweet chocolate chips
1/4 cup coconut oil
1/2 Tbs vanilla extract
1. Mix chocolate chips with coconut oil and melt over a double boiler (or in the microwave) until smooth.
2. Add in the vanilla extract and mix well.
3. Freeze for about 10 minutes.
4. Then using an electric mixer, beat until fluffy.
5. Frost away!
So what did I end up with…
Think mounds candy bar meets cupcake on a low carb day!
As for taste, it really taste like a Mounds candy bar. The texture is moist and with a nice crumb for a low carb cupcake. I think I will experiment a bit more with this recipe and maybe add in some almond flour (need to buy. All and all it was a success and can’t wait to perfect the low carb cupcake!