High Protein, Sugar Free Raspberry Lemon Cupcakes

Serves 9

Calories 400

Net Carbs 5 grams

Protein 9 grams

Cupcakes

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

3 eggs

1 1/2 Tablespoons vanilla extract

2 teaspoons lemon juice

1/4 cup unsweetened almond milk

Raspberry Filling

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

Cupcakes

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.

Raspberry Filling

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.

Assembly

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.

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