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

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


Recipe Steps


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.


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