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Coconut Flour Red Velvet Cupcakes


1/2 cup coconut flour
2 Tablespoons cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
4 eggs
2 Tablespoons coconut oil
1/2 cup rice malt syrup (or liquid stevia to reduce carbs)
1 Tablespoon red food colouring



Preheat oven to 160 degrees Celsius, fan forced.
Line 10-12 muffin cups with paper liners.
In a large bowl, whisk together coconut flour, cocoa powder, salt and baking powder.
In a separate bowl, combine eggs, oil, sweetener and food colouring; whisk vigorously until well mixed.
Add wet ingredients to dry ingredients; use electric mixer to combine.
Spoon batter into each prepared muffin cup.
Bake 18 to 22 minutes, or until toothpick inserted in the centre of a cupcake comes out clean.
Let cupcakes cool, then remove from pan and top with icing using a mixture of 200g softened cream cheese, 3/4 cup cream, a little food colouring and powdered stevia.
Alternatively, ice with mock cream made from butter beaten with powdered stevia, food colouring and a little vanilla until light and fluffy.

These cupcakes are not low in calories but they are gluten free and much lower in carbs than traditional cupcakes so will not spike your blood sugar levels.