The Pioneer Woman Tasty Kitchen
Profile Photo

Aunt Rocky’s Kumquat MiniCakes (LCHF)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet-tart kumquats make a tasty little mini cake. These “just right” servings keep the carbs low, but deliver a satisfying dessert serving. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic.

Ingredients

  • 7 whole Kumquats, Divided
  • ½ cups Coconut Flour, Briskly Whisked
  • ⅛ teaspoons Salt
  • ¼ teaspoons Gluten Free Baking Soda
  • ⅔ cups Granular Erythritol (or Equivalent Sweetener)
  • 1 Tablespoon Oat Fiber (optional, But Adds Texture; I Use Lifesource)
  • ½ cups Salted Butter, Melted
  • 5 whole Eggs (large)
  • 1-½ teaspoon Vanilla Extract, Divided
  • 2 Tablespoons Coconut Oil, Softened
  • 2 Tablespoons Cream Cheese, Softened
  • ½ teaspoons Orange Extract
  • ½ cups Swerve Confectioners (scant 1/2 Cup), Or Other Powdered Sweetener

Preparation

Preheat oven to 350ºF. Place 12 silicone cupcake/muffin cups on a small baking sheet (or line 12 cups in muffin pan), set aside.

Set one large kumquat aside for garnish on the frosting. Quarter and seed other 6 kumquats. Mash well in small processor, chopper or blender, leaving some small bits. Set aside.

In a medium mixing bowl, whisk coconut flour, salt, baking powder, erythritol, and oat fiber until there are no lumps. Set aside.

In a small mixing bowl, melt butter in the microwave (45 seconds or so). Add eggs and 1 teaspoon of the vanilla, whisk well. (Reserve remaining vanilla for frosting.)

Add wet mixture to the dry ingredients and quickly mix with a spoon or whisk. Transfer batter into baking pan, and smooth top (batter will thicken quickly due to the coconut flour).

Bake 35 minutes, then check with toothpick.Tops may look damp on top due to the butter content, but they are golden brown and pass the toothpick test, remove from oven. Cool completely before frosting.

For the frosting, soften the coconut oil and cream cheese just enough so they can be whisked smooth, about 15 seconds. Don’t melt! If you accidentally melt them, put in refrigerator for a few minutes to firm up again, just enough for whisking. Add remaining vanilla extract, orange extracvt and powdered sweetener, whisk until smooth and fluffy. Frost the mini cakes, and garnish with a 1/2 of a thin slice of kumquat sliced from the one that was set aside.

Refrigerate minicakes until frosting sets up firm. Store leftovers in refrigerator. May be frozen.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 144, Total Fat 13 g, Saturated Fat 8 g, Sodium 142 mg, Potassium 53 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 2 g, Protein 3 g. Macros: 83% fat, 9% protein, 9% net carbs.

© March 28, 2017 Roxana Lopez for Aunt Rocky’s

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

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy