Low Carb Vanilla Cupcakes with Whipped Vanilla Frosting
Course low carb dessert
Prep Time 15minutes
1can of white beans drainedgreat northern, Must be puréed first!, rinsed and puréed
1/2scoop unsweetened isolated whey protein powder
3/4tsp. Stevia powder
1 1/2tsp. Vanilla extract
1/3packed cup coconut flour
1/3cup+ 1 Tbsp coconut oilCan also use butter in place of oil
2Tbsp. Heavy Cream
1/2tsp. Baking soda
1tsp. Baking powderaluminum free
For the Whipped Vanilla Frosting:
1egg whitepasteurized for safety since this will be eaten raw- the egg whites in a carton are usually pasturized
1/4cupxylitolgrind it into a powder with a blender or coffee grinder for best results
1/2tsp. Xantham gum
1stick butter softenedneed to be very soft but not melted
1tsp. vanilla extract or clear vanilla imitation extractwill turn frosting an off white color, For a white frosting
1/2cupor more heavy cream
For the Sprinkles see this recipe!
Preheat oven to 350 degrees. Beat eggs, bean puree, stevia, heavy cream, vanilla and Erythritol in a large bowl. Combine the whey protein, coconut flour, baking soda and baking powder in another bowl. Mix in coconut oil into the whey protein mixture with electric mixer until combined. Slowly pour in the egg mixture into the whey protein mixture while beating. Batter will be a little lumpy. Line a muffin tin with cupcake liners. Use a 1/4 cup of the batter to fill each cupcake liner. Batter will make 12 cupcakes. Bake for around 25 minutes making sure not to over bake. Edges will be lightly browned and the middle should lightly spring back when done. Take out and for the best taste results cover them and refrigerate for 2 hours. You can also eat them right away, but this will make them taste even more moist and wonderful! Once you take them out of refrigerator top them with the Whipped Vanilla Frosting and sprinkles!
For the frosting... Grab a medium sized bowl and Whip egg whites, stevia, vanilla and powdered xylitol with a mixer until it has doubled in volume. In another medium sized bowl add the butter and stevia and whip for 1 minute. Slowly add the egg white mixture to the butter mixture and beat until smooth and fluffy. Sprinkle in the Xantham gum and heavy cream then beat on high for a few minutes until the mixture starts to thicken up and become smooth. If it is too "gummy" then add more heavy cream until you get the right consistency. If it is not thick enough then add 1/8 tsp more Xantham gum at a time until you get the right consistency.
There are around 6.5 Net Carbs per cupcake! 12 cupcakes per batch! It's important to do your calculation with NAVY BEANS. These are white beans and different from pinto or other beans and will throw off your final calculations of NET CARBS. I subtract the fiber from the total carbs because my eating plan (Trim Healthy Mama) allows for this. So keep this in mind if you are on a stricter plan. Hope this helps.