Cupcake, Low Carb Coconut-Vanilla Cake with Chocolate Frosting!

cookingtemptations.wordpress.com

Cindy Quezada

subheading: Ingredients for the cake:

Coconut flour: 3 heaped tbsp*

Coconut Oil: 4 tbsp (can use melted butter too)

Sour Cream: 3 tbsp (38 to 40 grams)**

Heavy whipping cream: ¼ cup (50 grams) (Can sub it with full fat coconut milk)

Egg: 1

Cream cheese: 1 tbsp

Zevic Stevia sachet: 5 (If using Truvia, then 6 sachets. For any other brand, adjust according to taste)

Vanilla extract: 1 tsp

Baking soda: ½ tsp

Baking powder: 1 tsp

2 to 3 tbsp warm water only if needed

note: Note: I used Bob’s Red Mill Coconut flour. Different brands might be a little different in texture, so you’ll need to adjust accordingly. I’ll mention details in the method.

note: Edit: Made some changes to the original recipe. Many people were skeptical to use Greek Yogurt on keto, and suggested sour cream instead. So I made the cake again with sour cream and it turned out perfect. I’ve edited the same with quantity mentioned.

subheading: Ingredients for the frosting:

Cream Cheese, softened: 60 grams

Heavy whipping cream: 4 tbsp

Unsweetened Cocoa Powder: 1.5 tbsp

Zevic Stevia: 3 sachets (or Truvia 4 sachets)

Directions at cookingtemptations.wordpress.com

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