- Preheat oven to 350 degrees.
- Dissolve the cocoa in the hot water and let it steep until it is cool.
- In a large mixing bowl, cream butter and sweeteners until light and fluffy (mixture will still appear somewhat granular because Truvia acts differently than sugar).
- Whisk together coconut flour, baking soda, baking powder and salt.
- Add 1/2 of the dry mixture to the butter mixture and incorporate well.
- Add the sour cream and incorporate well.
- Add the remaining dry mixture and incorporate well, scraping down the sides of the bowl.
- Add the cocoa mixture and incorporate well.
- Pour the batter equally into 12 cupcake tins that have been lined with FOIL LINERS and sprayed with non-stick spray. (I use a 1.5 ounce scooper to get the right amount). Smooth the top of the cupcakes with a spatula.
- Bake for approximately 20 minutes, rotating the pan halfway. Use a toothpick to check for doneness.
- Let cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely before frosting.
LCHF Coconut Cream Cheese Frosting (Frosts 12 Cupcakes)
- 2 egg whites
- 1/3 cup Truvia
- 8 oz of softened cream cheese, cut into cubes
- 3/4 cup unsweetened coconut
- You are going to use a double boiler here: put about 1" of water into a saucepan and bring to a boil. Reduce the heat to a simmer once you reach a boil. Use the metal bowl from your mixer as the top of your double boiler. Note: the water should not touch the bottom of the metal mixing bowl.
- Add your egg whites and Truvia to the mixing bowl atop your double boiler and whisk vigorous for about 3 minutes, until they are hot and slightly frothy (your arms will also feel hot and slightly frothy at this point).
- Remove the mixing bowl from the heat, and affix it to your stand mixer. If you don't have a stand mixer, you are going to want to use handheld beaters instead of mixing by hand! Trust me!
- Beat the egg white mixture until the outside of the bowl is cool to the touch, about 3-5 minutes.
- Then, start adding the cream cheese, one cube at a time, to the egg white mixture. Make sure that each cube is well incorporated before adding the next cube.
- Add your coconut and mix to incorporate.
- Spread on cooled cupcakes and enjoy. You can sprinkle a little extra coconut on top for decoration, like I did in the picture.
There is a lot of dietary fiber in this recipe. There is also a decent amount of artificial sweetener. Hey, that's what you get when you make a full-sized cupcake that has fewer than 5 grams of net carbs in it. The combination of dietary fiber and artificial sweetener can produce some gastrointestinal distress. So, enjoy modestly.
DO THIS INSTEAD:
Freeze your cool, unfrosted cupcakes in a plastic baggie.
Stuff your frosting in the fridge.
Defrost the cupcakes as desired, then frost and eat. The frosting will last about a week in the fridge before you have to throw it out.