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Aunt Rocky’s Strawberries & Cream MiniCakes

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Level: Easy

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Description

This is a delicious snack or dessert to serve to company. I’ve served several versions of minicakes to people who are not on a low carb diet, and they have all said they taste just like a traditional cake. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free nut free. For dairy-free, substitute coconut oil for the butter and cream cheese, and unsweetened vanilla coconut milk for the cream.

Ingredients

  • ½ cups Coconut Flour
  • ½ cups Erythritol (or Equivalent Sweetener Of Choice)
  • 1 Tablespoon Gluten Free Oat Fiber (I Use Lifesource)
  • ½ teaspoons Gluten Free Baking Powder (I Use Rumford)
  • ⅛ teaspoons Salt
  • ½ cups Butter, Melted
  • 4 whole Large Eggs
  • ¼ cups Heavy Whipping Cream
  • 1 teaspoon Strawberry Extract
  • ½ teaspoons Vanilla Extract
  • ¼ cups Diced Strawberries (fresh Or Frozen)
  • FOR THE FROSTING:
  • 2 Tablespoons Coconut Oil, Softened
  • 2 Tablespoons Cream Cheese, Softened
  • 2 Tablespoons Heavy Whipping Cream
  • ½ teaspoons Strawberry Extract
  • ½ teaspoons Vanilla Extract
  • ½ cups (scant) Swerve Confectioners Style Sweetener
  • Small Amount Of Diced Or Sliced Strawberries, For Garnish (optional)

Preparation

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 silicone muffin cups, line a muffin pan with parchment cup liners, or bake in greased 8×8 baking pan.)

In a medium mixing bowl, whisk dry ingredients (coconut flour, sweetener, oat fiber, baking powder, and salt) 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 (40 seconds or so). Add eggs, cream, and extracts to melted butter; whisk until slightly frothy. Add to dry ingredients and quickly whisk. Fold in diced strawberries. The batter will be very thick. If you don’t work quickly, it may get too thick to scoop and get into the muffin cups. If that happens, thin with 1 or 2 tablespoons heavy cream just enough to get the batter transferred to the cups.

Using a 1/4 cup measure, scoop batter into muffin cups, and smooth top with wet fingertips. Bake 25 minutes, then check with toothpick. They will look damp on top due to the butter content, but should be firm to the touch and just starting to brown.

Remove from oven. Cool in baking cups for 5–10 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 the 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.

Store covered at room temperature for up to 5 days, or in the refrigerator for up to 10 days. May be frozen; bring back to room temperature on counter top, not in microwave.

Tips: If you prefer to pipe the frosting, you may need to thin it a little bit. For variation, use a small amount of any fruit in season, or sugar free jams/preserves or extracts for various flavors.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer: Calories 150, Total Fat 15 g, Saturated Fat 9 g, Sodium 114 mg, Potassium 31 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 1 g, Protein 2 g. Macros: 92% fat, 5% protein, 3% net carbs

© August 30, 2016 Roxana Lopez for Aunt Rocky’s

For more lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

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