Red Velvet Cupcakes with Peppermint Frosting

Cupcakes

• 3 large eggs
• 3 tbsp coconut milk
• 3 tbsp unsalted butter, melted
• ¼ cup xylitol
• Pinch pure powdered stevia
• 1 tsp vanilla
• ½ tsp red food coloring (use less if using a gel food color)
• ¼ cup coconut flour
• 2 tbsp unsweetened Dutched cocoa powder
• ¼ tsp baking powder
• ¼ tsp salt
  
  

Cream Cheese Frosting

• ½ cup cream cheese
• ¼ cup unsalted butter
• 2 tbsp erythritol
• ½ tsp vanilla
• ¼ tsp peppermint extract
• 4 sugar-free starlight mints (optional)

Instructions

1. Make Cupcakes: Preheat oven to 375°F. Prepare a muffin tin with paper cups or use a silicone mold.
2. In a medium bowl, whisk the eggs with the coconut milk, butter, xylitol, stevia, vanilla and red food coloring.
3. In a separate bowl whisk together the coconut flour, cocoa powder, baking powder and salt. Add the egg mixture and whisk to fully incorporate the dry ingredients.
4. Divide into the muffin cups, place in the oven and bake for 15-18 minutes until fully set in the center. Remove from the oven and cool for 10 minutes before removing from the pan and finish cooling on a wire rack.
5. Make Cream Cheese Frosting: Powder the erythritol and set it aside. In the bowl of a stand mixer or with an electric mixer, beat the cream cheese until smooth. Add the butter and beat for 1 minute. Add the erythritol, vanilla and peppermint extract beating until incorporated into a smooth frosting; about 1 minute. Frost cupcakes and top with crushed mints (optional).

Net Carbs : 2.3
sugarOH : 12