Sugar Free Almond Coconut Cupcakes

For my birthday last week I adapted a recipe I found online for almond coconut cake. It’s the most successful grain free, sugar free cake I’ve ever made. The texture is light and fluffy, the flavor is buttery and sweet with a hint of almond. I had it with previously frozen blueberries for breakfast and with fresh raspberries and real whipped cream for dessert after dinner.

Almond coconut cake

I again used Pyure brand pre-blended stevia extract and erythritol and am still very happy with it’s performance. A word of caution, though, don’t buy the baking blend which has added maltodextrin and measures 1:1  with sugar rather than 2:1. With stevia and erythritol blends, less is more. Truvia also is a stevia extract/erythritol blend. Making your own is also easy if you buy granulated erythritol and powdered stevia extract. Until I found the Pyure stevia blend, I made my own.  1/2 cup erythritol + 1/2 tsp stevia extract = 1 cup sugar = 1/2 cup stevia/erythritol blend.

I used giant muffin tins to bake these cupcakes in and greased them with a liberal coat of coconut oil so I didn’t need paper cupcake wrappers. The thick batter filled the cups about 3/4 of the way full. I used the back of a spoon even out the top of the batter and push the batter down into the cups. It made 6 perfect large cupcakes. If baking in a 8″ or 9″ round or square cake pan, bake for 45-60 minutes and allow to cool completely before removing from the pan.

I use the scoop and press method for measuring my almond flour. It yields more flour than the fluff and spoon method but I find it works best for my recipes.

1 1/2 cups extra fine milled almond flour
3/4 cups cold butter (1 1/2 sticks), cut into thick slices
1/2 cup stevia/erythritol blend
1/4 cup coconut flour
1/4 cup almond milk
4 eggs
2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp almond extract

Preheat oven to 350*F. Grease the cups of a muffin tin with softened coconut oil or butter. In a large mixing bowl, cream cold butter and stevia/erythritol blend. Add one egg at a time, blending well before adding the next egg. Add the rest of the ingredients, leaving the mixer running the entire time, if possible. Mix until batter is well combined, scrapping down the sides of the bowl if needed. Spoon into the prepared muffin tin, level the batter with the back of a spoon, and bake for 25-30 minutes until the tops are lightly brown and slightly cracked and a toothpick inserted in the center comes out dry. Let cool on a rack for at least 10 minutes before attempting to remove them from the tin.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dessert, Gluten Free, Grain Free, Specialized Diets, Sugar Free. Bookmark the permalink.

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