Savoring with Saba
It's time to celebrate! I recently reached two milestones- (1) over 600 followers on Instagram; and, (2) over 100 subscribers on YouTube! I'm grateful to everyone who's supported my journey of sharing and documenting my carb-conscious lifestyle. It's been a fun journey and I look forward to connecting with you, sharing more recipes, and eating well. Cheers to us and many more milestones!
It's only fitting that we celebrate with a sweet treat. These funfetti cupcakes are easy and fun to make with others. The batter is so moist because we're using coconut flour. I love the beautiful colors of the sprinkles that are baked into the cupcakes. Add candles like I did to add a more festive and celebratory feel.
1.5 cups Almond Flour
1/4 cup Coconut Flour
1 tsp Xanthan Gum
1 tbsp Baking Powder
1/2 tsp Sea Salt
3/4 cup Granular Monk Fruit Erythritol
1/2 cup Ghee, melted
1 tsp Vanilla Extract
Sugar free sprinkles
1 cup Unsweetened Almond Milk
Cream Cheese Frosting (sugar-free)
1/2 cup Powered Monk Fruit Sweetener
1/4 cup Ghee, softened
4 oz Cream Cheese, softened
2 tsp Vanilla Extract
Preheat oven to 350 degrees.
Mix the wet and dry ingredients separately.
Pour the dry ingredients into your wet ingredients. Mix ingredients until well incorporated. Add sprinkles to batter and stir.
Either line muffin/cupcake pan with liners or grease cavities. Distribute batter evenly into cavities. Bake for 18-22 minutes.
Make cream cheese frosting. Tip: Refrigerator frosting for 5 minutes prior to piping.
Let cupcakes cool completely prior to frosting. Once cooled frost cupcakes and add sprinkles.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 2.9g
Net Carbs- 1.3g
Cream Cheese Frosting
Total Carbs- 5.1g
Net Carbs- 4.8g
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