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Ingredients
- 3 eggs
- 1/2 cup coconut milk - unsweetened
- 1 heaping cup strawberries organic, no stems
- 1-2 teaspoons vanilla extract
- 1-1 1/2 teaspoons monk fruit powder (pure, not a blend - or use stevia)
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil (melted)
Ingredients
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Instructions
- Preheat oven to 350’.
- Line a muffin tin with muffin/cupcake papers.
- In a medium to large bowl, crack the eggs.
- In a blender, combine the coconut milk and strawberries. Blend until smooth (a little chunkiness is ok too!). Pour into the bowl of eggs and whisk together.
- Add the vanilla, monk fruit, almond flour, baking powder, and salt. Whisk it all together. Finally, add in the melted coconut oil and whisk.
- Divide the batter evenly into the muffin tin. Bake about 30-35 minutes then check. They are best a little golden on top and done when a toothpick inserted comes out clean.
- Allow cupcakes to cool, or enjoy slightly warm! Decorate with Coconut Milk Whipped Cream Frosting. Yum!
Recipe Notes
Decorate with Coconut Milk Whipped Cream Frosting.
Monk fruit powder is sold in a few different forms, generally combined with ingredients like dextrose which is not good for us (a corn derivative). It can be found combined with erythritol which may be ok, but can be hard on a sensitive tummy. Pure monk fruit is VERY sweet on the taste buds, so a little goes a long way. Start with 1 tsp and add more as needed!
Variations: Substitute strawberries with your favorite fruit like blueberries, peaches, raspberries, or cherries. Always use organic, of course!
Another recipe by Chef Honor Harvey.
