4 Lg Eggs
1 Cup Heavy Cream
1 Cup Lakanto Gold Sweetener
2 Tbsp Bourbon Vanilla Extract
1/4 Cup Kerry Gold Butter
1/2 Cup Raw Cacao Powder
1/4 tsp Fine Himalayan Pink Salt
1 tsp Baking Soda
(2 tsp melted coconut oil for greasing muffin tin liners)
1 8oz package of plain full fat cream cheese
2/3 cup Powdered Lakanto Sweetener
1 Tbsp Bourbon Vanilla Extract
Preheat oven to 350 degrees. Place muffin liners in muffin tin and lightly grease with coconut oil.
Mix all dry ingredients together till combined.
In a separate bowl mix all wet ingredients til ombined then add to dry ingredients. Mix thoroughly. Using a 1/4 cup fill muffin cups. Bake for 25 minutes. Oven temperatures vary so please keep an eye on them. Remove and place on wire rack to cool for at least 20 minutes before frosting.
While cupcakes are baking prepare frosting by mixing all frosting ingredients and beating with a hand mixer till light and fluffy. Once cupcakes are cool, generously frost them and enjoy!
Macros vary by brands used, macros if made exactly as above should be around:
Net carbs 3g, Protein 4g, Fat 17g