These keto friendly cupcakes are free from refined flour and sugar - but inhibit a natural sweetness from sweet potato, panels sugar and vanilla extract. An amazing cupcake recipe for individuals looking to maintain or loose weight, avoid sugar, and obviously, cake lovers! Feel free to add protein powder to the frosting (as illustrated in photo) or into the cake batter.
Makes: 12 cupcakes
Takes: 1h 30 mins
124 calories per cupcake (112 without frosting)
(in the protein chocolate icing covered cupcakes I added an extra 2 scoops of whey chocolate protein)
Ingredients
Cupcakes
1 medium sweet potato
2 large eggs
1/3 cup panela sugar
1/3 cup olive oil
1/2 cup oat flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup grated carrot
Frosting
3 tbsp greek yhogurt
t tps vanilla extract
2 teaspoons honey
handful of walnuts
Method
Preheat oven to 350F. Then, fill a cupcake tin with cases.
In a food processor, blend sweet potato until it reaches a smooth consistency. Then Add rest of ingredients, excluding the carrots. Blend for about 1 minute until smooth. Then stir in grated carrots.
Pour batter into the cupcake cases, and bake on 350F for about 50 minutes to an hour until golden. You will know it is finished cooking when a skewer or fork is inserted into the center of the cake, and it comes out clean.
Make your frosting by combining greek yhogurt, vanilla extract and your honey. Scoop this onto the cake slices, scatter some crushed walnuts and some of the cake crumbs ontop and enjoy.
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