Low Carb Spice Muffin Pies

Low Carb Spice Muffin Pies

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins
BATTER
 1 cup almond flour
 2 tbsp almond flour
 0.25 cup coconut flour
 2 tbsp coconut flour
 0.25 cup MonkSweet+
 2 tbsp MonkSweet+
 0.75 tsp baking powder
 1 tsp cinnamon
 1 tsp pumpkin pie spice
 0.75 tsp salt
 0.50 tsp allspice
 6 large eggs
 0.50 cup heavy cream
 2 tbsp Nectevia
 2 tbsp apple cider vinegar
FROSTING
 3 cream cheese (at room temperature)
 0.50 cup Steviva Blend (powdered)
 1 tbsp Steviva Blend (powdered)
 3 tbsp butter (at room temperature)
 0.50 tsp vanilla extract
 1 dash salt
CHOCOLATE GARNISH
 1.50 tsp butter
 0.75 dark chocolate (75% or higher or sugar free chocolate)
CAKE
1

Preheat oven to 350ºF.

2

Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.

3

Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.

4

Fold wet ingredients into the dry ingredients and combine.

5

Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).

6

Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned.

7

Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.

FROSTING
8

While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.

9

Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)

10

When the cakes are cool, add frosting as desired and move on to the (optional) garnish.

GARNISH
11

Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.

12

Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like.

13

Let the chocolate cool a few minutes to slightly solidify.

CategoryCuisine

Ingredients

BATTER
 1 cup almond flour
 2 tbsp almond flour
 0.25 cup coconut flour
 2 tbsp coconut flour
 0.25 cup MonkSweet+
 2 tbsp MonkSweet+
 0.75 tsp baking powder
 1 tsp cinnamon
 1 tsp pumpkin pie spice
 0.75 tsp salt
 0.50 tsp allspice
 6 large eggs
 0.50 cup heavy cream
 2 tbsp Nectevia
 2 tbsp apple cider vinegar
FROSTING
 3 cream cheese (at room temperature)
 0.50 cup Steviva Blend (powdered)
 1 tbsp Steviva Blend (powdered)
 3 tbsp butter (at room temperature)
 0.50 tsp vanilla extract
 1 dash salt
CHOCOLATE GARNISH
 1.50 tsp butter
 0.75 dark chocolate (75% or higher or sugar free chocolate)

Directions

CAKE
1

Preheat oven to 350ºF.

2

Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.

3

Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.

4

Fold wet ingredients into the dry ingredients and combine.

5

Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).

6

Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned.

7

Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.

FROSTING
8

While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.

9

Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)

10

When the cakes are cool, add frosting as desired and move on to the (optional) garnish.

GARNISH
11

Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.

12

Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like.

13

Let the chocolate cool a few minutes to slightly solidify.

Low Carb Spice Muffin Pies


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