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Prep time: 15 min
Cook time: 20 min
Servings: 12
Servings: 1 - 50 gram
Top with confections sugar or Lemon creme cheese frosting.
Ingredients
2 tbsps unsalted butter
3 eggs
40 grams confection's sugar Swerve
2 tbsp lemon juice
1/2 tsp vanilla extract
1/2 tbsp baking powder
120 grams finely ground almond flour
25 grams organic Coconut
100 grams cream cheese
100 grams lemon quark
1/4 tsp salt
Direction
Preheat your oven to 350°F (175°C). Grease 12 small cup cakes.
In a large mixing bowl, beat the softened butter, cream cheese, and lemon quark until creamy and well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the confectioners' sugar Swerve, lemon juice, and vanilla extract until fully incorporated.
In a separate bowl, combine the almond flour, shredded coconut, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cup cakes and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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