LOW-CARB BLUEBERRY CUPCAKES

These low-carb blueberry cupcakes are baked with coconut flour and topped with a blueberry cream cheese topping. A brilliant and tasty cupcake for an afternoon treat.

The blueberries are whisked in this blueberry recipe rather than baking them whole.  As well as giving the cream cheese frosting a natural colour, You can throw it into the cupcake batter too.  Well, you can also use coconut milk for this trusty coconut flour cupcake recipe but omit it and replace it with blueberries.  This gives the cupcakes a little blue colour and disperses the blueberry flavour throughout the cupcakes.

INGREDIENTS

 

Cupcake Mixture

• One-fourth cup of Coconut flour
• 1/4 cup butter melted
• 1/4 cup Erythritol or low-carb sweetener
• 3 medium Eggs
• 5 tablespoons Blueberry blended mixture
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Baking powder
• 1/4 teaspoon salt

Frosting

• 4 oz Cream cheese softened
• One-fourth cup of butter softened
• 5 tablespoons Blueberry blended mixture
• 1 tablespoon Erythritol
• 1/2 teaspoon Vanilla extract

INSTRUCTIONS

 BLUEBERRY MIXTURE

1. Place the blueberries in a blender and blitz. Set aside.   

CUPCAKES

1. Blend the butter, eggs, erythritol and vanilla essence.
2. Now, add the coconut flour, baking powder and salt. Whisk until the batter is smooth
3. Add the blueberry mixture and combine thoroughly.
4. Pour the batter into cupcake cups.
5. Bake at 200C/400F degrees for 30 minutes until firm.
6. Remove from the oven and allow to cool.

FROSTING

1. Blend the cream cheese, butter, erythritol and vanilla until smooth.
2. Add the blueberry blend and mix until combined. You might need to add more blueberries to a different colour.
3. Pipe the mixture on top of the cupcakes.
4. Eat and enjoy!

Nutritional Info per cupcake:  

• 253 Calories, 
• 23g Fat
• 5g Protein
• 7g Total Carbs,
•  3g Fibre

It’s an easy coconut flour recipe. Low-carb blueberry cupcakes with a hint of lemon – making the perfect little portion-controlled keto treat.

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