Makes 6 cupcakesCalories 260 Prep Time 20 minutesTotal Time 2 hours, 40 minutesMade with Splenda® Keto Sweetener
Ingredients
For the batter:
¼ cup coconut flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup Splenda® Keto Sweetener
3 tablespoons unsalted butter, melted
3 large eggs
½ teaspoon vanilla extract
2 tablespoons unsweetened almond milk
¼ cup fresh cherries, pitted and diced
For the icing:
¼ cup heavy whipping cream
2 tablespoons Splenda® Keto Sweetener
¼ cup unsalted butter
½ teaspoon vanilla extract
¼ teaspoon xanthan gum
4 ounces light cream cheese
¼ cup fresh cherries, pitted and diced
Nutrition Info Per Serving
Serving Size: 1 cupcake
Calories
260
Total Fat
23g
Saturated Fat
14g
Cholesterol
150mg
Sodium
250mg
Total Carbs
19g
Dietary Fiber
2g
Sugars
4g
Added Sugars
0g
Protein
7g
Contains 12g Erythritol
Instructions
Preheat oven to 400°F. Line a muffin pan with cupcake liners.
Dice and pit the cherries.
In a small bowl, mix together coconut flour, baking powder, salt, and Splenda Keto Sweetener. In a large bowl, whisk butter, eggs, vanilla, almond milk.
With a mixer, slowly mix the dry ingredients into the wet ingredients. Mix on low until well combined. Fold in ¼ cup of cherries.
Fill the muffin pan wells ¾ full with batter and bake for 15-20 minutes.
To make the icing: In a saucepan, add whipping cream, Splenda Keto Sweetener, and butter; heat until the mixture boils.
Stir in the vanilla and xanthan gum and chill for 2 hours.
Once the icing mixture has chilled, add in cream cheese and whip with a mixer on medium speed for 1 minute. Fold in the remaining cherries.
