Some call it luck, but we know it takes more than just good fortune to make a delectable dessert as healthy as it is delicious. That’s why this recipe uses good-for-you swaps instead of common dessert ingredients to create delicious treats. In these festive green cupcakes, almond milk takes the place of cow’s milk, coconut flour and protein powder replace white flour and zero-calorie erythritol stands in for refined sugar. In the end, you just may find your own pot of gold at the end of the (dessert) rainbow.
St. Patrick’s Day Cupcakes
Makes 6 cupcakes
Macros per cupcake: 149 calories | 3.6 g net carbs | 12.3 g protein
1 scoop Quest Salted Caramel Protein Powder
¼ cup Nutiva Coconut Flour
¼ cup Swerve Confectioner’s Style Erythritol
1 tsp. baking powder
1 jumbo egg
½ cup Blue Diamond Almond Milk
¼ cup coconut butter, softened
½ scoop Quest Salted Caramel Protein Powder
¼ Swerve Confectioner’s Style Erythritol
7 oz. 2% Fage Greek Yogurt
Green food coloring, if desired
- Preheat oven to 375 degrees F. Line six muffin tins with Silpat or liners.
- In a large bowl, combine all cupcake ingredients until fully incorporated. Spoon evenly into the six tins.
- Bake for 17 minutes.
- Meanwhile, in a separate clean bowl, combine all frosting ingredients together until smooth. Set in fridge to set.
- Remove cupcakes from oven and let cool. Once cool, top with frosting.