Low Carb Vegan Cupcakes - Matcha Coconut
Calories 270kcal
Ingredients
- 1/4 cup coconut flour (so, 5 tablespoons)
- 1/2 cup coconut butter (so, 5 tablespoons)
- 1 tablespoon ground flaxseed
- 1/4 cup Swerve Sweetener (or other granulated sweetener)
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup raw cashews
- 1/2 cup full fat coconut milk (so, 5 tablespoons)
- 2 tablespoons Swerve Sweetener (or other granulated sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon matcha green tea powder
Instructions
- To Make the Cupcakes: Preheat oven to 350F.
- Grease or line 6 wells of a muffin tin (or use a silicone one!).
- Pour water over coconut butter, and stir until smooth and combined.
- Mix in flax, vanilla, Swerve and salt.
- Let this sit for a few minutes for the flax seed to get all In a separate bowl, combine baking powder and coconut flour.
- Slowly add in flour mixture, and stir until there are no lumps and everything is even.
- Divide into muffin tins and bake for 20-25 minutes, until the tops are firm and the edges are just starting to turn golden.
- 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.
- So, chill them thoroughly! Liners will also prevent this.
Originally posted 2019-02-20 18:15:53.
