Exotic Cupcakes

Written by Admin



1/2 cup coconut flour
1/2 cup granulated erythritol
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon sea salt
6 eggs
1/2 cup coconut oil, OR butter melted
1 tablespoon vanilla extract
1 teaspoon Stevia glycerite
1 cup heavy cream
1 teaspoon Stevia glycerite, OR to taste


8 oz. cream cheese, softened
1/4 cup unsweetened vanilla almond milk
1 teaspoon Stevia glycerite
Chocolate Stripes:
3 tablespoon granulated erythritol
2 oz. unsweetened chocolate, chopped
3 tablespoon unsweetened vanilla almond milk
1 teaspoon vanilla extract
1/4 teaspoon Stevia glycerite


Preheat oven to 350 degrees.
Sift together coconut flour, erythritol, cocoa, baking soda and salt.
In a separate bowl, beat eggs.
Stir in coconut oil/butter, vanilla extract and Stevia.
Slowly incorporate the wet ingredients into the dry ingredients.
Mix until smooth.
Pour into greased muffin tins 1/3 full.
Bake 13-18 minutes.
Once cool, cut cupcakes in half.
Whip the cream and add the Stevia.
Fill middle of cupcake with 2 tbsp. whipped cream.
Put cupcakes back together and freeze for 2 hours.
Mix together cream cheese, vanilla almond milk and Stevia.
Dip frozen cupcakes in icing.
Grind granulated erythritol into a powder
Melt together chocolate and almond milk.
Mix in the erythritol, vanilla extract and Stevia until smooth.
Drizzle over cupcakes.

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