Cupcakes

Ingredients

Cupcakes (approx. 8)

4 Eggs
1/2 cup of Erythritol
3/4 cup of Melted Butter
1/4 cup of Heavy Cream
1/2 cup of Cream Cheese
1 cup of Almond Flour
3 tbsp of Coconut Flour
1 tbsp of Psyllium Husk Powder
2 tsp of Baking Powder

Frosting:
1/2 cup of Cream Cheese
1/2 cup of Erythritol
10 Fresh Raspberries

 

Recipe Steps

Cupcakes:

Preheat oven to 347F (175C).

Whisk the eggs and erythritol until fluffy. Add melted butter, cream and cream cheese.

In a separate bowl, mix dry ingredients carefully and add to the mixture. Mix well.

Pour the mixture into cupcake pans and bake for approx. 25 mins.

Frosting:

Mix all ingredients carefully. Stick in the fridge for 30 minutes. Spread the frosting over the cupcakes and serve.