Vanilla & Rose Cupcakes

29 Oct Vanilla & Rose Cupcakes

Who doesn't love cupcakes? Especially when they are like little high protein bombs of delicious, spongy, sweet cakies. I am truly obsessed with the recipe. I ate the entire batch in one day. No lies.

For me, if the 'healthier', or rather, less refined version of something is less tasty, then it is often worth just having the 'real deal'. But when they are as good, if not BETTER, then I always do a little happy dance. Nailing macros and end result is such a double win.

These are low carb, gluten free, high protein and calorie controlled. Often the low carb recipes tend to swing the direction of containing lots of nuts or oils, but this recipe has no added fats and the nut quantity is controlled. 

Vanilla & Rose Cupcakes

AuthorMaxine SchuilingCategoryBreakfast, Desserts, Gluten free, High protein, Macro friendly, Valentine\'s DayDifficultyBeginner

Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)

Prep Time10 minsCook Time25 minsTotal Time35 mins

Dry

 60 g whey protein powder

 60 g coconut flour

 40 g almond flour

 12 g ground flaxseeds

 ⅕ tsp xanthan gum

 70 g xylitol/erythritol

 ¼ tsp salt

Wet

 2 cups milk of choice

 2 eggs

 1 tsp vanilla extract

 1 tbsp rose water

 sweetener drops (optional)

1

Preheat oven to 175 degrees and grease a cupcake tray.

2

Combine dry ingredients in a bowl and mix well.

3

Beat wet ingredients together and mix into dry ingredients.

4

Spoon mixture into 12 cupcake liners or greased tray.

5

Bake for 25 minutes until golden brown and a knife inserted comes out clean.

Nutrition Facts

Serving Size 1 cupcake

Servings 12