2 tablespoons (30 ml) coconut oil or butter, melted
2 tablespoons (30ml) coconut milk or whole milk
1/3 cup cocoa powder (preferably Dutch process cocoa)
2 tablespoons (30 ml) honey
30 drops liquid stevia
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup (32 g) coconut flour, sifted
1/4 teaspoon baking powder
Preheat the oven to 400 degrees F. Combine eggs, coconut oil, honey, stevia, salt, and vanilla and whisk together until well blended. Combine coconut flour with baking powder and whisk into the egg mixture until there are no lumps left. Grease muffin pan or use paper cups. Pour batter into cups and bake for 15 minutes.
Yield: 6 cupcakes
Per cupcake: 8 g fat, 8 g net carbs, 5 g protein, 124 calories.
Recipe adopted from the book Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife