Sugar-Free Cupcakes

Can-Do Candida

Ingredients

For the frosting

  • 1/4 Cup  salted butter, softened
  • Two  15-ounce cans unsweetened coconut milk*
  • 1/2 Teaspoon  liquid stevia
  • 1 Teaspoon  vanilla extract

For the cupcakes

  • 1/4 Cup  coconut flour
  • 2 Cups  almond flour
  • 1/2 Cup  cocoa powder
  • 1/4 Teaspoon  salt
  • 1/2 Teaspoon  baking soda
  • eggs
  • 1 1/4 Cup  unsweetened coconut milk
  • 2 Teaspoons  liquid stevia
  • 1 Teaspoon  vanilla extract
  • 1 Teaspoon  powdered instant espresso
  • 1/4 Teaspoon  apple cider vinegar
  • 1/3  salted butter, melted

This recipe makes sweet, chocolaty cupcakes for the candida diet. Made with rich organic cocoa and a light coconut cream icing, these desserts are decadent, grain and gluten-free, and sweetened only with stevia, so pick one up and check your guilt at the door.

 

Click here to see the story on the candida diet

Directions

For the frosting

In a medium-sized bowl, mash the softened butter using a wooden spoon to a creamy consistency.  

Scoop the coconut milk solids out of the cans and cream them into the butter. Reserve the liquid in the cans and set aside. 

Then, add the liquid stevia and vanilla extract. Stir to incorporate the flavoring and sweetener. Cover the bowl with plastic wrap and place in the refrigerator to chill.

For the cupcakes

Preheat the oven to 350 degrees. 

Line a cupcake pan with parchment baking cups and set aside.

In a large bowl, combine the coconut and almond flours with the cocoa powder, salt, and baking soda. Stir until thoroughly combined.

In a medium-sized bowl, whisk the eggs. Add the coconut milk, stevia, vanilla, espresso, and vinegar. Whisking constantly, slowly add the melted butter. 

Add the wet ingredients to the dry ingredients and stir vigorously until they incorporate into a sticky batter. Spoon into the cupcake cups, filling each about 2/3 full. Place the cupcakes in the oven and bake for 16 minutes, rotating halfway through.

Remove the finished cupcakes from the oven and let cool to room temperature before frosting.

Notes

*Note: Do not use low-fat coconut milk.

Nutrition

Calories per serving:

317 calories

Dietary restrictions:

Low Carb Sugar Conscious

Daily value:

16%

Servings:

10
  • Fat 27g 41%
  • Carbs 17g 6%
  • Saturated 4g 20%
  • Fiber 5g 20%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 9g 18%
  • Cholesterol 87mg 29%
  • Sodium 220mg 9%
  • Calcium 34mg 3%
  • Magnesium 24mg 6%
  • Potassium 260mg 7%
  • Iron 1mg 7%
  • Zinc 1mg 4%
  • Phosphorus 179mg 26%
  • Vitamin A 73µg 8%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 11µg 3%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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