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.