Mini Vanilla-Almond Cupcakes {Grain-Free & Sugar-Free}

Here’s the recipe I promised you in my Philly Indulgence post…but I can’t take credit for this delicious recipe.  ;)

My friend Lisa (author of the bog Thrive Style) is incredibly talented.  She is constantly coming up with super healthy treats that are just as delicious as they are healthy…which means they’re perfect for not only nourishing your body, but also for satiating a sweet tooth.  (And when I mean healthy, I don’t mean healthier-but-still-not-healthy; I mean legitimately healthy.  Breakfast-food healthy.) 

And when I can eat a breakfast that tastes indulgent but will leave me feeling energized and ready to start my day, I am one very happy girl.If you haven’t checked out Lisa’s blog, you should.  I don’t make a recommendation like that lightly, but Lisa is inspiring in every way, especially when it comes to nutrition (she’s a wellness and nutrition professional).  I honestly feel like I should be paying her for the information and recipes she shares.  

The only problem you might have after reading her blog is deciding which of her recipes to start with (at least that was my problem :) ).  I’ll help you out with that a little…her Peanut Butter Ice Cream, Double Peanut Butter Chocolate Cups (YUM!), Shamrock Ice Cream, and Chocolate Coconut Cream Mousse are favorites of mine.  Or if you’re in a savory kind of mood, start with her Coconut Flour Flatbread or Cheesy Broccoli Tots.  No matter what recipe you decide to make first, I’m willing to guess that not only will you love it, but you’ll have a different outlook on food after eating it.

Mini Vanilla-Almond Cupcakes {Grain-Free & Sugar-Free} (Adapted slightly from Lisa’s recipe for Vanilla Donuts with Lemon Cheesecake Frosting on her blog Thrive Style) 

Yields 6 mini cupcakes 

1 large egg

2 tablespoons milk

1/4 teaspoon vanilla bean paste

1/4 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 tablespoon coconut flour

1 1/2 tablespoons unflavored protein powder

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1 packet stevia

1 small pinch sea salt

About 3/4 cup Philadelphia Indulgence White Chocolate Spread (for frosting)*

Chocolate sprinkles or coconut shavings (optional; for garnish) 

Preheat oven to 350F; line a mini muffin tray with paper liners (the liners I used were a little bigger than normal mini muffin liners, but they still fit in the tray). 

Whisk together the egg, milk, vanilla bean paste, vanilla extract, and almond extract in a medium bowl.  Add the coconut flour, protein powder, baking powder, baking soda, stevia, and salt, and whisk until there aren’t any lumps.  Fill each mini muffin well about halfway full (I had enough batter for 6 large mini muffin liners). 

Bake until golden and a toothpick inserted inside comes out clean or with just a couple crumbs, about 10 to 14 minutes.  Cool the cupcakes a couple minutes, then pipe the frosting on and top with chocolate sprinkles or coconut shavings if desired. 

*If you prefer a sugar-free frosting option, please check out Lisa’s recipe for Lemon Cheesecake Frosting.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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