Coconut cupcakes with Raspberry cream cheese frosting

Coconut cupcakes with Raspberry cream cheese frosting

Cup Cakes

1/2 cup coconut flour – 12 carbs

1/4 cup finely shredded unsweetened coconut – 4 carbs

1/2 tsp baking soda – 0 carbs

1/4 tsp salt – 0 carbs

2/3 cup Splenda – 8 carbs

1/2 cup coconut oil, melted - 0 carbs

4 large eggs – 0 carbs

3/4 cup coconut milk - 2.9 carbs

1 tsp vanilla extract – 0 carbs

1 tsp of lemon juice – 1 carb

Icing

4 oz cream cheese, softened to room temperature - 3.2

3 T Splenda – 3 carbs

½ cup heavy cream – 3 carbs

½ tsp vanilla - 0 carbs

½ tsp raspberry extract - 0

Red or pink food coloring (optional) - 0

2 T unsweetened coconut – 1 carb

3.8 carbs per cupcake

Directions

1. Preheat oven to 350°.
2. In a small bowl, whisk together the coconut flour, unsweetened coconut, baking soda, salt, and Splenda.
3. In a separate bowl, mix the coconut oil, eggs, coconut milk, vanilla, and lemon juice.
4. Add the dry ingredients all at once to the wet ingredients and use the whisk to mix thoroughly.
5. Place batter into 10 regular sized cupcake liners that have been lightly sprayed with PAM. (Take out the cream cheese now!)
6. Bake for 25 minutes or until golden brown and cooked through.
7. Allow cupcakes to cool.
8. In a small non-stick skillet, place the 2 T of coconut and heat over medium heat, stirring when you see the edges starting to brown. Once the coconut is lightly browned, remove from heat and allow to cool.
9. In a medium bowl, mix cream cheese and Splenda until combined. Add heavy cream, vanilla, raspberry, and food coloring and mix well (start on low until cream is incorporated), scraping bowl often, until fluffy.
10. Ice cupcakes with generous amount of icing and top with toasted coconut.

Broccoli Cheese Soup

Broccoli Cheese Soup

This recipe made at least 10 servings - a huge stock pot of soup. 

1 cup grated carrots – 10 carbs

1 cup grated onions – 12 carbs

½ cup grated celery – 1 carbs

6 T butter – 0 carbs

32 oz Chicken stock – 0 carbs

8 cups of broccoli floret’s – 12 carbs

8 oz cream cheese – 8 carbs

3 cups heavy cream - 0 carbs

1 lb real American cheese (not Velveeta) <16 carbs

½ lb cheddar cheese – 0 carbs

Bacon – 0 carbs

Green onions

Grated cheese

59 total carbs – about 6 carbs per serving

Melt butter in a large stock pot. Add grated vegetables and cover – stirring often. When most of the liquid is evaporated, add the chicken (or vegetable) stock. Replace lid and cook for 30 minutes, stirring every 5-10 minutes.

While the stock is cooking, clean broccoli, removing any thick stems. Break into bite sized pieces.

When 30 minutes are up, add the broccoli – it will not be completely covered by the liquid – do not worry! Replace the lid and stir every 5 minutes, until broccoli is tender. Turn off heat. Ladle half the broccoli and some of the liquid into a blender and process till smooth – do not fill blender more than half full. Add the cream cheese into the blender, making sure cheese is completely incorporated. Add back into stock pot.

Add cream and remaining cheeses to stock pot and heat until everything is melted – stirring often. Taste and adjust cheese accordingly (some may like more cheddar.)

Serve hot with a garnish of bacon (I may just add it into the soup next time!), grated cheese and slices of green onion (mine were just picked from the garden).