LCHF Chocolate Cupcakes with Coconut Cream Cheese Frosting

These are really good and each frosted cupcake is under 5 grams of net carbs.

I have been craving cake for a long time, but I've been somewhat disappointed with the low carb "cakes" that I've had in the past.  Typically, they are full of ground nuts, which adversely affects the texture of the cake, and the taste of artificial sweetener is clearly present.

I discovered coconut flour over the summer, and I've never turned back. 

When I substitute coconut flour in a recipe, my general rule of thumb is to double the eggs in the recipe, and replace all of the wheat flour with 1/2 of the amount of coconut flour.  There have been some hits along the way (Sharp Cheddar Biscuits) and a miss or two.

This time, I thought I'd see whether coconut flour was a good match for a cupcake recipe.  It worked, alright.  These cupcakes were moist, chocolatey and delicious.  They easily eclipsed the flavor and richness of most full-carb cupcakes I had enjoyed before this WOE.  Considering that the cupcakes (without frosting) weight in at 2.95 grams of net carbs each, they are well worth your time and effort on those days that you need a chocolate fix!  Here's how to make your own:

LCHF Chocolate Sour Cream Cake Recipe (12 Servings)

Ingredients:

• 1/2 cup of baking cocoa;
• 1/2 cup of hot water, microwaved for 60 seconds;
• 1/2 cup of soft salted butter;
• 1/2 cup Truvia
• 32 drops of liquid Splenda
• 4 eggs
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Dissolve the cocoa in the hot water and let it steep until it is cool.
3. 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).
4. Whisk together coconut flour, baking soda, baking powder and salt.
5. Add 1/2 of the dry mixture to the butter mixture and incorporate well.
6. Add the sour cream and incorporate well.
7. Add the remaining dry mixture and incorporate well, scraping down the sides of the bowl.
8. Add the cocoa mixture and incorporate well.
9. 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.
10. Bake for approximately 20 minutes, rotating the pan halfway.  Use a toothpick to check for doneness. 
11. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely before frosting.

Nobody wants to eat a plain cupcake, though.  Try this frosting recipe on yours, weighing in at 1.26 grams of net carbs per serving.  The recipe is based on the traditional method of making a buttercream, except, using cream cheese instead of butter.  I did it this way because this method allows you to use a granulated sweetener instead of something that is powdered.  It takes some effort, but you can definitely do it :)

LCHF Coconut Cream Cheese Frosting (Frosts 12 Cupcakes)

Ingredients:

• 2 egg whites
• 1/3 cup Truvia
• 8 oz of softened cream cheese, cut into cubes
• 3/4 cup unsweetened coconut

Directions:

1. 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.
2. 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).
3. 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!
4. Beat the egg white mixture until the outside of the bowl is cool to the touch, about 3-5 minutes.
5. 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.
6. Add your coconut and mix to incorporate.
7. Spread on cooled cupcakes and enjoy.  You can sprinkle a little extra coconut on top for decoration, like I did in the picture.

DON'T EAT THE ENTIRE BATCH AT ONCE.  
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.

Bon Appetit!