Apple Pie Cupcakes – GF, LC, Sugar Free

My sister has done such a good job of sticking with her low carb, gluten free diet that I thought she deserved a treat.

Grate two apples organic if possible into a bowl. Add in 1/4 cup raw honey, 1/4 cup nut butter, 2 Tbsp melted coconut oil, 2 eggs and 1 Tbsp vanilla. Mix well until all ingredients are fully incorporated.

Now for the dry ingredients. Combine 3 Tbsp sifted coconut flour, 1 cup almond meal, 1/2 tsp baking soda, 1/2 tsp cinnamon, pinch of sea salt.

Mix dry with wet. Once combined transfer mix into prepared muffin tin. This recipe will make 6 large cupcakes. Fill them up because they won’t rise much. Bake at 350 for 10 – 15 minutes. Watch closely because these babies burn. Remember ovens cook differently so don’t pay as much attention to the time. They are done when they aren’t burnt and don’t have cupcake ooze coming out the top. Cool them really well.

While cooling prepare the frosting by combining 2 Tbsp butter, 2 Tbsp cream cheese and 3 Tbsp powdered xylitol. You can make powdered xylitol by grinding it in a blender, food processor or spice grinder. This recipe will not make a lot of frosting, just enough for a small dollop on each cake. I think that this is enough to add some nice flavour but by all means double or triple this recipe and frost to your hearts content. Note: From what I can find online there seems to be some differing opinions about carb counting and xylitol, some people count it, others do not. If you are counting carbs do your research and decide what’s best for you before using xylitol.

Apple Pie Cupcakes

2 medium apples grated
1/4 cup raw honey
1/4 cup cashew butter
2 Tbsp melted coconut oil
2 eggs
1 Tbsp vanilla
3 Tbsp sifted coconut flour
1 cup almond meal
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of sea salt

Cream Cheese Frosting

2 Tbsp butter
2 Tbsp cream cheese
3 Tbsp powdered xylitol

Enjoy!

Sharing with Gluten Free Monday,