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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Wow, Faith! I just saw your tweet with this post title, and thought—that sounds like something I would make! Ha.
Thanks for the kind words—it’s funny, I would have said the exact same thing about you and your recipes, not about my silly stuff! But thank you all the same.
Yours sound better than mine :-)
I love the pics!
Lisa, I can’t even start to tell you inspiring your recipes are…I know I’m hooked. ;) And if you compile them into a book I know I’d be first in line!
These look so yummy and cute! I’ve not baked with coconut flour before, but I’m definitely going to give it a try soon. I love all the vanilla in these, too.
Pretty and tempting!
Cheers,
Rosa
These look awesome!! Lisa comes up with the most amazing , healthier treats!!
These sound gorgeous – the white chocolate spread still sounds so tempting!
So beautifully done! I can never make my cupcakes look this good. I considered them a winner after seeing “vanilla” and “almond” but even better that they’re healthy!
What a pretty cupcake! Love this recipe!
This is a wonderful recipe and they look gorgeous!
I will have to check out her recipes as they sound delicious and so does yours Faith! I’m craving frosting now!
These look delicious Faith! This is my kind of food. Thanks!! :)
Another recipe I can use my coconut flour for!
Too cool, I pinned this and was checking Pinterest a couple hours later…27 repins girly! I don’t know if that’s usual (I usually never look to see if things are repinned), but it seems good to me! These shall make you famous. :)
Aww, that’s really sweet of you, Veronica! :)
Faith, they look gorgeous and perfect for Easter
OHHH these look so yummy and because their grain free and sugar free they are technically guilt free to me YAY :) Delicious ~
What a delectable treat for breakfast Faith! I could go for one of these irresistible cupcakes right now!
i feel like my mini cupcakes always end up with as much frosting as my regular-sized ones…and i like it like that. :)
How beautiful! I’m always looking out for tempting treats that are low in sugar, since my fiance is hypoglycemic. These look like they fit the bill.