Aunt Rocky’s Lemon Coconut MiniCakes

Preheat oven to 350ºF. Put 12 square silicone muffin cups on a baking sheet, and set aside. (If you don’t have the square muffin cups, use round muffin pan lined with parchment, or bake in greased 8×8 baking pan.)

For the mini cakes:
Whisk dry ingredients in a medium mixing bowl until there are no lumps in the coconut flour. Set aside.

In a small mixing bowl, melt butter in the microwave (45 seconds or so). Add remaining wet ingredients, and whisk to mix.

Add wet ingredients to dry ingredients and quickly whisk. The batter will be thick. Scoop batter into muffin cups, and smooth top. I find it the least messy to use a 1/4 cup measuring cup as a scoop for the batter, scooping about 3 tablespoons batter into each muffin cup.

Bake 25 minutes, then check with toothpick. They may look damp on top due to the butter content.

Remove from oven. Cool in baking cups for 10 minutes, then turn out of the cups onto a wire rack to cool completely before frosting.

For the frosting:
Place softened coconut oil and cream cheese, along with remaining frosting ingredients (except powdered sweetener) in a medium mixing bowl, and beat with electric mixer. Slowly stir in powdered sweetener, then use mixer on medium speed to whip until frosting is creamy and smooth. Apply generously to cooled mini cakes. Sprinkle shredded coconut on each one.

Store covered at room temperature up to 5 days, in the refrigerator for up to 10 days, or freeze.

Notes:
• If you soften the cream cheese and coconut butter too much, don’t worry. Go ahead and mix the frosting per instructions, then put in refrigerator for 10 minutes or so until it sets up enough to spread, but is still soft enough to spreadable.
• For variety, use lime, orange, or Meyer lemon for the juice and zest.
• I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 170, Total Fat 16 g, Saturated Fat 10, Sodium 123 mg, Potassium 34 mg, Total Carbohydrate 4 g, Dietary Fiber 2g, Net Carbs 2 g, Sugars 1 g, Protein 4 g. Macros: 86% fat, 10% protein, 5% carbs.

© July 25, 2016 Roxana Lopez for Aunt Rocky’s