Low Carb Vegan Cupcakes – Matcha Coconut

Low Carb Vegan Cupcakes - Matcha Coconut

Ingredients

• 1/4 cup coconut flour ((so, 5 tablespoons))
• 1/2 cup coconut butter ((so, 5 tablespoons))
• 1 tbsp ground flaxseed
• 1/4 cup Swerve Sweetener (or other granulated sweetener)
• 1/2 cup hot water
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 pinch salt
• 1 cup raw cashews
• 1/2 cup full fat coconut milk ((so, 5 tablespoons))
• 1/2 tsp matcha green tea powder

Instructions

1. To Make the Cupcakes: Preheat oven to 350F.
2. Grease or line 6 wells of a muffin tin (or use a silicone one!).
3. Pour water over coconut butter, and stir until smooth and combined.
4. Mix in flax, vanilla, Swerve and salt.
5. Let this sit for a few minutes for the flax seed to get all In a separate bowl, combine baking powder and coconut flour.
6. Slowly add in flour mixture, and stir until there are no lumps and everything is even.
7. Divide into muffin tins and bake for 20-25 minutes, until the tops are firm and the edges are just starting to turn golden.
8. Remove from the oven and either wait a few hours for these to cool, or pop them in the freezer for 30 minutes while you make the frosting! It's important that these set up completely before being removed, or they will fall apart.
9. So, chill them thoroughly! Liners will also prevent this.