HCG Diet (P3) Coconut Cupcakes

By aerin8

Ingredients

• Coconut Cupcakes:
• 1/4 cup coconut flour, sifted
• 2 Tablespoons shredded coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons butter, melted
• 1/4 cup whey low
• 1 Tablespoon splenda
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 Tablespoons almond milk
• Icing Recipe:
• 1/2 cup of unsweetened coconut
• 1/4 cup of sf vanilla syrup
• 2 oz cream cheese, warmed in microwave
• 2 Tablespoons whey low
• 6 drops liquid vanilla stevia

Details

Servings 3
Preparation time 30mins

Preparation

Step 1

Spray 3 mini-bundt pans with butter spray.

Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, whey low, stevia, melted butter, extracts, and almond milk until well combined.

Blend in dry mixture. Spoon batter evenly into pans.

Bake at 400 degrees F for 15-20 minutes until done.

Heat up coconut with vanilla syrup. Allow to cool slightly, add to the cream cheese, add whey low and liquid stevia. Refrigerate to cool. When cool and still creamy, stir well and ice to the cooled cake.