Dessert

Low Carb strawberry cupcakes is for Dessert.

Low Carb strawberry cupcakes takes 15 minutes to prepare.

Low Carb strawberry cupcakes takes 10 minutes to cook.

Low Carb strawberry cupcakes makes 6 servings.

The ingredients for Low Carb strawberry cupcakes are:

1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
2 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA)
1 tsp Baking Powder
1 serving *Designer Whey Protein Powder (strawberry) (by CLIMBNRUN)
.5 tsp condiments, salt, Himalayan pink (by EXOTEC)
.25 stick Butter, salted
3 large Egg, fresh, whole, raw
4 serving Truvia Natural Sweetener
1 tsp Vanilla Extract
.15 cup Almond Breeze Almond Coconut Milk Blend Unsweetened

Here is how you make Low Carb strawberry cupcakes:

Mix in one bowl eggs, melted butter, truvia, and vanilla. In separate bowl mix almond flour, coconut flour, protein powder, salt, baking powder. Slowly add the dry to the wet and mix until completely incorporated. Add a little bit of the coconut almond milk at the end to thin out batter - the coconut flour will make the batter thicken. Scoop batter out into 6 paper line cupcake molds. Serving Size: Makes 6 regular size cupcakes or 12-15 mini cupcakesNumber of Servings: 6Recipe submitted by SparkPeople user MYSTTEARS.

The nutritional information for Low Carb strawberry cupcakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 135.8

• Total Fat: 9.5 g
• Cholesterol: 110.8 mg
• Sodium: 524.5 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.5 g
• Protein: 7.9 g