Chocolate Candy Cane Cupcakes

Cupcakes

• 3 eggs
• 3 Tbsp coconut milk
• 1/4 cup erythritol
• Pinch of Stevia
• 1 tsp Vanilla
• 3 Tbsp coconut oil, melted
• 1/4 cup coconut flour
• 2 Tbsp Dutch process cocoa powder
• 1/2 tsp  cinnamon (optional)
• 1/2 tsp baking powder
• 1/4 tsp salt

Frosting

• 1/2 cup unsalted butter
• 1/4 cup erythritol, powder 1st
• 1/4 cup xylitol, powder 1st
• Pinc of pure powdered Stevia
• 2 tsp vanilla
• 1 Tbsp coconut milk
• Pinch of salt or to taste
• 10 sugar free starlight mints

Instructions

1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper liners. Set aside.

2. In a medium bowl, whisk the eggs with the coconut milk, erythritol, stevia, vanilla, and melted coconut oil. Set aside.

3. In a small bowl whisk together the coconut flour, cocoa powder, cinnamon, baking powder, and salt. Add to egg mixture and whisk until fully incorporated.

4. Divide into baking cups and bake for 15-18 minutes or until fully set in the center. Remove from oven and cool in the pan on a wire rack.

5. Make Frosting: Powder the xylitol and erythritol in a blender until very fine, then measure and add to a bowl with the butter beating with an electric mixer for several minutes until creamy and the sweeteners are no longer grainy.

6. Add the coconut milk and vanilla beating until smooth and well combined. Add additional coconut milk if a lighter consistency is desired. Adjust for sweetness by adding a pinch of stevia if desired. Also a drop of peppermint essential oil can be used to flavor the frosting. Frost the cupcakes using a piping bag or by hand. Crush the mints in a plastic bag and pour into a bowl. Dip the cupcakes frosting side down into the crushed mints or sprinkle them on top.

Net Carbs: 2.8g
SugarOH: 24g