KETOGENIC VANILLA CUPCAKES WITH DARK CHOCOLATE FROSTING

Not for everyday, but sometimes you just crave something special. It may be a birthday, holiday or just a “I need to treat myself” day. If you are following a low carb or ketogenic diet, cupcakes may seem like a big cheat. Well not these! They are not only completely ketogenic, but also dairy free. And did I mention, these are cupcakes! That in itself is a cause for celebration.

I have been experimenting with ketogenic baking quite a bit and it has been a struggle to get a cupcake that is both moist and delicious without the addition of some kind of dairy. Being dairy free, I accepted the challenge and here is my version. Hope you enjoy it!

Ingredients
Vanilla Cupcake

• 5 large eggs
• 4 tablespoons mayonnaise
• 1/2 cup avocado oil
• 5 tablespoons water
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon Himalayan sea salt
• 1/2 cup Monksweet
• 1/2 cup coconut flour
• 1.5 teaspoon baking powder

Dark Chocolate Frosting

• 9 ounces Lily's Dark Chocolate Chips
• 13.5 ounces Heavy Coconut Cream

Instructions
Vanilla Cupcake

• Preheat oven to 350 degrees F
• Mix eggs, oil, mayonnaise, extracts, and water into a large mixing bowl
• Whisk in salt, baking powder and monksweet.
• Slowly add in your coconut flour while mixing. Keep mixing until the coconut flour is well incorporated and there are no lumps. Sometimes if it is super lumpy, I will set the batter aside while I make the frosting and when I come back to it the lumps are gone.
• Place your silicone cupcake tray on top of a normal baking tray. (Don't skip this step or you will learn the hard way like me)
• Read more please visit : thehealingspoon.com

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