Net Carbs 5 grams
Protein 9 grams
1 1/2 cups almond flour
1/4 cup whey unsweetened protein
1/4 teaspoon salt
1 1/2 teaspoons baking powder
4 Tablespoons butter, (room temperature), or coconut oil
1/2 cup + 3 Tablespoons Swerve Granular
1 1/2 Tablespoons vanilla extract
2 teaspoons lemon juice
1/4 cup unsweetened almond milk
2 cups raspberries
2 teaspoons water
2/3 cup + 2 Tablespoons Swerve Confectioners
1 teaspoon lemon juice
1/8 teaspoon xanthan gum
Lemon Cream Cheese Frosting
8 oz. cream cheese
1/2 cup butter
1/2 teaspoon lemon extract
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
3/4 cup Swerve Confectioners
1-Preheat oven to 350 and line cupcake pan with liners
2-Stir together almond flour, baking powder, protein powder and salt
3-Mix the softened butter and Swerve Granular with electric mixer on medium til creamy. Add eggs, lemon juice and vanilla and mix til combined.
4-Add dry ingredients and mix til combined. Add almond milk and mix til combined. Remove mixer and stir a few times.
5-Pour batter into cupcake liners and bake for 17-19 minutes. A toothpick inserted in the middle should come out mostly clean, not completely dry.
6-Cool for at least 5-10 minutes and gently remove from pan onto cooling rack.
1-Combine raspberries, Swerve Confectioners and lemon juice in saucepan over medium-low heat and cool and stir until berries break down, Swerve dissolves and sauce is heated through, about 12-15 minutes.
2-Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
3-Place back on stove at med-low heat and add xanthan gum, whisking quickly to thicken (1-2 minutes)- remove from heat and set aside to thicken.
Cream Cheese Frosting
1-Mix cream cheese until smooth.
2-Add Swerve Confectioners til smooth.
3-Add remaining ingredients and beat on high for 10 minutes.
1-Make a hole about 1/2 of an inch long and wide.
2-Put raspberry filling in hole and cover the top with frosting. Garnish with a raspberry and lemon zest. Eat within 3 days.