INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CUPCAKES
Step 1
Preheat oven to 350F and line a muffin tin with two silicone or parchment muffin liners.
Step 2
In a medium bowl, whisk together the coconut flour, Swerve, cocoa powder, baking powder, and salt. Whisk in the egg, butter, water, and vanilla extract until well combined.
Step 3
Divide the batter among the two muffin cups and bake about 20 minutes, until the tops are firm to the touch. Remove and let cool completely.
RASPBERRY FILLING
Step 1
In a medium bowl, mash the berries with a fork. Add the cream cheese, butter, and Swerve and beat until well combined. Add a little whipping cream to thin it out if necessary (it should be spreadable but not runny).
ASSEMBLY
Step 1
Remove the cupcakes from the silicone or parchment liners.
Step 2
Using a serrated knife, slice the tops off the cupcakes (you want to cut it a little below where the cupcake liners came up). Use a small heart-shaped cookie cutter to cut a hole in the tops.
Step 3
Spread about 1 tbsp of the filling over the cut-side of the bottom of each cupcake and replace the top. Use any remaining filling to fill in the heart.
Makes 2 cupcakes.
