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Low Carb Vegan Coconut Matcha Cupcakes

Low Carb Vegan Coconut Matcha Cupcakes

Low Carb Vegan Coconut Matcha Cupcakes is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 16 Servings
Tags: Vegan
Health Score: 3 %

Ingredients:

1 tsp

baking powder
1/4 cup

coconut flour
1/2 cup

coconut manna
1/2 cup

full fat coconut milk
1 tbsp

ground flax seeds
1/2 tsp

matcha powder
1 cup

raw cashews
1 pinch

salt
1/4 cup

swerve
2 tbsp

swerve
1 tsp

vanilla extract
1/2 cup

water

Instructions:

  1. Preheat oven to 350F. Grease or line 6 wells of a muffin tin (or use a silicone one!).

  2. Pour water over coconut butter, and stir until smooth and combined.

  3. Mix in flax, vanilla, Swerve and salt.

  4. Let this sit for a few minutes for the flax seed to get all

  5. In a separate bowl, combine baking powder and coconut flour.

  6. Slowly add in flour mixture, and stir until there are no lumps and everything is even.

  7. Divide into muffin tins and bake for 20-25 minutes, until the tops are firm and the edges are just starting to turn golden.

  8. Remove from the oven and either wait a few hours for these to cool, or pop them in the freezer for 30 minutes while you make the frosting! It's important that these set up completely before being removed, or they will fall apart. So, chill them thoroughly! Liners will also prevent this.

  9. Dump all ingredients in a blender and pulverize until smooth, about 2-3 minutes. Spoon over chilled cupcakes. Sprinkle with dried coconut, if you'd like!

Wine Pairing :