LOW CARB VEGAN CUPCAKES – MATCHA COCONUT!

Back in the day when I was a barista, matcha lattes were one of my favorite things to enjoy. For those who don’t know, matcha is a green tea powder, and a matcha latte involves matcha, vanilla, sweetener and your milk of choice. I always though coconut was the best combination with the matcha, and would frequently make myself coconut matcha lattes. Well, today, I had a craving for cupcakes that resulted in the creation of these low carb vegan cupcakes which are really a coconut matcha masterpieces.

The cupcake itself is incredibly simple to make, as was the frosting. I seriously didn’t expect a gluten free, vegan low carb cupcake to be so amazing! If you can do dairy, there are probably lower carb options, but if you’re dairy free or vegan… these are a home run!

Ingredients

For the Cupcakes:

• 1/4 cup, plus 1 tablespoon (so, 5 tablespoons) coconut flour
• 1/2 cup coconut butter/manna
• 1 tbsp ground flax seeds
• 1/4 cup Swerve, or other granulated sweetener
• 1/2 cup hot water
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt

For the Frosting:

• 1 cup raw cashews
• 1/2 cup full fat coconut milk (from a can!)
• 2 tbsp Swerve, or other granulated sweetener
• 1 tsp vanilla extract
• 1/2 tsp matcha powder

Instructions

To Make the Cupcakes:

• Preheat oven to 350F. Grease or line 6 wells of a muffin tin (or use a silicone one!).
• Pour water over coconut butter, and stir until smooth and combined.
• Mix in flax, vanilla, Swerve and salt. Let this sit for a few minutes for the flax seed to get all
• In a separate bowl, combine baking powder and coconut flour.
• Slowly add in flour mixture, and stir until there are no lumps and everything is even.
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