But First.. Coffee!

But First.. Coffee!

Coffee CupCake filled with toasted almonds and hazelnuts 

 

There is nothing better than freshly baked goodies on a Sunday morning! These easy-to-make Coffee-style cupcakes definitely takes the cake in our book. Healthy, sugar-free, gluten-free and dairy-free. Beautiful in flavor and perfect with a cup of coffee or tea. Perhaps something you'll try for your family?

 

NUTRITIONAL INFORMATION:

Calories: 272 kcal

Net carbs: 2g
Fat: 23g
Protein: 8.25g


Cupcakes (8) 
5 eggs
1/3 cup Sukrin Monk
4 Tbsp Almond Flour
2 Tbsp Coconut Flour
2 tsp Baking powder
1 Tbsp Psyllium husk
1 tsp Vanilla powder
1 Tbsp Espresso powder
1/3 cup Melted coconut oil

Toasted Nuts
1/2 cup Almonds
1/2 cup Hazelnuts
2 Tbsp Sukrin Gold
1 Tbsp Melted coconut oil 


Start by prepping the nuts. Roughly chop the almonds and hazelnuts, spread out on a cookie sheet, and drizzle them with 1 Tbsp Sukrin Gold. Stick them in the oven at 345 degrees Farenheit for 12-15 minutes. Check occasionally to make sure they are not burning.


While the nuts are in the oven, begin making the cupcakes. Whisk 1 egg and the Sukrin Monk until fluffy. Mix all the dry ingredients and sift into the fluffy mixture. Melt the coconut oil and add gradually. Prepare an 8-cupcake muffin tin and distribute 1 Tbsp batter in each, followed by 1 Tbsp nuts and then 1 more Tbsp batter. Put your cupcakes in the oven at 345 degrees Farenheit for about 20 minutes.

Top them off with peanut butter (as much as you please) and a drizzle of espresso powder! Enjoy!

 

This recipe was translated and adapted for LeGaia by the talented Live, creator of http://www.letscupcake.no/




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