Low Carb raspberry cupcakes

Deb November 19, 2005

Adapted from Breaking The Vicious Cycle, by Elaine Gottschall

  • 2 cups ground crispy almonds
  • ½ cup dried coconut, ground to a powder
  • ¼ cup (4 Tbs) melted butter, coconut oil, coconut cream, yoghurt or kefir
  • 4 tbs liquid or slightly melted honey*
  • ½ teaspoon baking soda
  • pinch sea salt
  • 3 eggs
  • ½ cup fresh or frozen raspberries

* This can be reduced, or try a combination of stevia and glycerine. 2 Tbs honey and 1 Tbs glycerine is one combination that works well.

Preheat oven to 190C. Mix together ground nuts, optional coconut and frozen berries. Beat together the eggs with the butter, sweetener, sea salt and baking soda. Mix both together, to form a batter. If too runny, add extra ground nuts. If too dry, add extra butter. Line muffin or cupcake tins with patty pan liners. Fill each one about half full. Bake at 175C (350F) for 15-20 minutes or till they spring back when pressed. Makes about 16.