Lemon Coconut Flour Cupcakes
Just popped a dozen luscious Lemon Coconut Flour Cupcakes ~ Grain & Sugar Free into the oven, gluten free, grain free, dairy free, sugar free (just stevia!) and high protein, high fiber, low carb and tons of staying power!! Found the cutest little cupcake papers from Paula Deen at Michael's (for less than $1 for 50!) and we determined to morph our growing body of coconut flour recipes into a cute little cupcake.
When your taste buds are going nuts, and they just CRY out for something lemony, in the desert realm, Lemon Coconut Flour Cupcakes are perfect to satisfy that craving on a grain free, gluten free, dairy free, sugar free diet. Tough to find recipes that fill that bill, especially after a doctor's appointment where he said "NO MORE GLUTEN" to our daughter, then biopsy results from a second doctor later on that said "Gluten free diet" period - end of story.
One of the things I need are some snacks that are loaded with fuel, as Emily detoxing from the gluten challenge. She volunteers at a therapeutic horse ranch 5 hours a week, and she needs something to power her through those long, hard working days mucking stalls and working like a man. Gluten free is super simple, but grain free, and sugar free present a challenge.
Now on to our happy Lemon Coconut Flour Cupcake recipe.
Dry Ingredients
- 3/4 cup coconut flour
- 1/4 teaspoon Sea Salt
Mix well, set aside.
Wet Ingredients
- 1/2 Virgin Coconut Oil
- 1 cup coconut milk (can use any CF milk, almond, etc.)
- juice of 1 lemon
- 1 Tablespoon lemon zest (zest and juice the same lemon -- SAVE THE LEMON RIND)
- 6 eggs, preferably free range and organic
- 1 Tablespoon vanilla extract
- 3 dropperfuls of Vanilla liquid stevia
Turn on oven to 350 degrees. Prepare cupcake liners in a cupcake pan.
In a food processor, whip the 6 eggs thoroughly. Add coconut milk in, starting with 2 dropperfuls of liquid stevia, lemon juice and lemon zest. Pulse several times to thoroughly mix. Add VCO (or other mild oil or butter), then pulse several times to blend.
Add dry ingredients and pulse gently to mix. Taste the Lemon Coconut Flour Cupcake batter and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic - not cheapie mass produced grocery store eggs).Feel free to adjust your stevia, adding a few more drops if necessary.
Lemon Zinger Surprise - While this may sound odd, at this point, I threw the remainder of the juiced/zested lemon in and shredded it up. It added so much fantastic, lemony flavor - it made this lemon batter out of this world. You will have to have a strong food processor, with a blade that can grind it up.
Once your flavor is adjusted to suit your taste, spoon into cupcake pan. Bake for 20 minutes. Cool and enjoy! Frost with Lemon Cashew Frosting if desired. Ideal for picnics, car trips and packing a snack! Or a snack. Or breakfast. Lunch. We are flexible, jsut give us our Lemon Coconut Flour Cupcakes and no one gets hurt!
Enjoy your delicious grain free, sugar free, gluten, casein and dairy free Lemon Coconut Flour Cupcakes