Grain-Free Chocolate Cupcakes:
This Recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here
Chocolate Cupcake Ingredients:
6 Pasture-Raised Eggs
1 Tbsp. Vanilla
1/2 Cup Grade B Maple Syrup
20 Drops Vanilla Cream Stevia
2 Cups Almond flour
1/2 Cup Cacao Powder
1 Tsp. Baking Powder
1 Tsp. Pink Salt
Servings: About 10-12 cupcakes
Chocolate Cupcake Instructions:
Mix All Ingredients Together Well.
Pour Into Lined Muffin Tin.
Bake at 350 for 10-15 minutes
ButterCream Frosting Ingredients:
1 Cup Softened Pasture-Fed Butter
1/2 Cup Softened Virgin Coconut Oil
10 Drops Vanilla Cream Stevia
2 Tsp. Beet Powder (to make it pink)
4 Tbsp. Arrowroot Powder
1 Tsp. Vanilla Extract
1 Tsp. Pink Salt
ButterCream Frosting Instructions:
Soften Butter & Coconut Oil with some heat (oven or window)
Whip all ingredients together.
Spread over cupcake and top with a raspberry.
Dr Jockers Comments:
This has a lot of good fats that improve metabolism and hormone function. It uses healthy sweeteners in stevia and grade B maple syrup. It is also loaded with powerful catechin anti-oxidants in the cacao!
The ButterCream frosting is loaded with healthy fats! The grass/pasture-fed butter is rich in small and medium chain fatty acids (MCTs) that are powerful for the body. It also has tons of carotenoid anti-oxidants, vitamin K2, and brain boosting omega-3 fatty acids. The coconut oil is also rich in MCTs that help stimulate metabolism and improve hormone function.
This is a fantastic treat to bring to a party and after everyone eats and enjoys it you can tell them how healthy it was for them! Enjoy!