Low Carb Recipe Ideas
There are a lot of good low carb recipe books out there on the market and I found this book “Guilt Free Desserts” by Healthy Gourmet, it is an excellent low carb dessert book to have on your shelf. You not only get the Dessert recipe book but also Better Breads and Awesome Appetizers. They are actually eBooks and you can have it on your computer in seconds by paying $24.95. The nice thing is if you are not happy with the book it is 100% Money Back Guarantee.
I have decided that I would share some of the recipes and the first one is a Low Carb Carrot Cake Cupcake. I found it to be very simple to follow the instructions and yes I had to bake my batch 27 minutes as the recipe suggested 18 to 22 minutes. (I actually think I could have baked the cupcakes for 30 minutes) I truly can say that this recipe is very good with or without the icing. If you are interested in purchasing these books you can go to my blog “lowcarbrecipeideas.com” and you will find the book on the right side of the page near the bottom, click on it and all the information is there. I hope you enjoy this recipe as much as we do.
Carrot Cake Cupcakes
Ingredients
• 1 ½ cups blanched almond flour or non-blanched ( in my video I ground my own almonds)
• ½ tsp. sea salt
• ½ tsp. baking soda
• ½ Tablespoon cinnamon
• 3 pastured eggs
• 2 tablespoons organic virgin coconut oil
• 1/2 cup organic erythritol, or xylitol powdered
• 1/2 tsp. stevia extract
• 1 ½ cups organic carrots, grated
• ½ cup organic pecans, chopped
Preparation
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine almond flour, salt, baking soda and cinnamon.
3. In a separate bowl, mix together eggs, oil, erythritol or xylitol and stevia.
4. Stir carrots and pecans into wet ingredients.
5. Stir wet ingredients into dry.
6. Scoop a heaping ¼ cup batter into paper lined cupcake pan.
7. Bake for 18 to 22 minutes. (I suggest 27 to 30 minutes)
Cream Cheese Frosting
250g Philadelphia cream cheese
3 tbls xylitol
1 tsp. vanilla
4Tbls water
In a mixing bowl, beat cream cheese, powdered sweetener, and vanilla until creamy.
CupCake: Per Serving
186 calories 16 g total fat, 4 g saturated fat, 0 g trans-fat, 8 g monounsaturated fats, 3 g polyunsaturated fats, 63 mg cholesterol, 217 mg sodium, 7 g carbohydrate, 3.5 g fiber, 2 g sugars, 6 g protein
Yield: 3.5 net carb per cupcake
Yield: 1 Tbls = 1 net carb of Cream Cheese Frosting
