GINGERBREAD CUPCAKES

GINGERBREAD CUPCAKES

BY Carolyn Ketchum

INGREDIENTS:

CUPCAKES

3 cups almond flour
1/4 cup unflavored whey protein powder
2 tbsp ground ginger
1 tbsp cocoa powder
1 tbsp baking powder
1/2 tbsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup butter, softened
3/4 cup Swerve Granular
1 tbsp molasses (optional, helps colour and flavour)
3 large eggs, room temperature
1 tsp vanilla extract
3/4 cup heavy cream mixed with water (about half of each)

FROSTING

8 ounces cream cheese, softened
1/4 cup butter, softened
6 tbsp Swerve Confectioners
6 tbsp cream, room temperature
1 tsp vanilla

NUTRITIONAL FACTS:

Servings: 12

Calories: 400

Total Fat: 36g

Cholesterol: 115mg

Sodium: 270mg

Total Carbs: 25g

Dietary Fiber: 4g

Sugar: 4g

Protein: 10g

DIRECTIONS:

CUPCAKES

Step 1

Preheat oven to 325F and line a 12-cavity muffin pan with paper liners (I suggest parchment for easy release muffins).

Step 2

In a large bowl, whisk together the almond flour, whey protein powder, ginger, cocoa powder, baking powder, cinnamon, cloves, and salt.

Step 3

In another large bowl, beat butter with Swerve until light and fluffy, about 3 minutes. Beat in molasses, eggs, and vanilla extract.

Step 4

Beat in half of the almond flour mixture, then the cream/water mixture, and then the remaining almond flour mixture, until well combined. Scrape down beaters and sides of bowl as needed.

Step 5

Divide batter among prepared muffin cups and bake 28 to 32 minutes, until lightly browned and firm to the touch. Remove and let cool completely.

FROSTING

Step 1

In a large bowl, beat cream cheese with butter until smooth. Beat in powdered Swerve until combined. Beat in cream and vanilla until a spreadable consistency is achieved.

Step 2

Pipe or spread onto cooled cupcakes.

Makes 12 cupcakes.