Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 teaspoon Sea Salt
  • 3 large Eggs
  • 1/4 cup Coconut Oil
  • 1/8 teaspoon Stevia Concentrated Powder (or 30 drops liquid)
  • 1 tablespoon Vanilla Extract
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon Tapioca Flour (or coconut flour)
  • 13.5 ounces Coconut Cream ((1 can) Chilled)
  • 10 drops Liquid Stevia
  • 1/2 cup Fresh Raspberries (blended)

Instruction

  • Preheat your oven to 350 degrees F. In large mixing bowl with a hand mixer or using a stand mixer, combine the flours, sea salt, and baking soda. Give them a quick whisk.
  • Start adding the eggs, coconut oil, stevia, and vanilla extract one at a time, mixing between each ingredient.
  • Place six cupcake liners into a cupcake pan and fill each liner ¾ full with batter and bake them for 20-25 minutes.
  • While the cupcakes bake, remove the coconut cream for the fridge and separate the water from the fat. Place the coconut fat into a medium mixing bowl. Save the water to drink or for another recipe.
  • Add the tapioca flour (or coconut flour) and stevia to the coconut cream and whip everything together until it forms stiff peaks.
  • Use a food processor or blender to crush the raspberries and fold the fruit mixture into the frosting.
  • Once the cupcakes have been cooked and have cooled for at least an hour, frost the cupcakes using a pastry bag or spoon. Serve and enjoy.