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Lunch Recipes

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@peaceloveandlowcarb

Whoa! What a morning! I was far more emotional than I expected while watching the inauguration. Feeling hopeful.

🎥 credit to @misterdomestic

The view from our kitchen window this morning. The mountains out!!

#ad Lemon Poppyseed Cupcakes with Lemon Cream Cheese Frosting. Remember those delicious cupcakes I made in my stories last week? Well the wait is over! Here is the recipe. I am so happy with how they turned out - fresh and light, with a vibrant lemon flavor all throughout. For the sweetener, I used the new @kingarthurbaking keto friendly Baking Sugar Alternative. It is a 1:1 replacement for sugar, has 0 net carbs, & 0 calories. Best of all, it has zero aftertaste - which is a good thing because I used it in the cupcakes and the frosting. It is a blend of erythritol, monkfruit, & stevia. The combination of all three makes it the perfect sugar replacement, without the funky aftertaste or cooling effect that you might expect from any of of those on its own. I can't recommend it enough.

#kingarthurbaking #kingarthur #keto #baking #lowcarb #glutenfree #cupcakes #lemon #desserts

INGREDIENTS

CUPCAKES
1 cup King Arthur blanched almond flour
1/4 cup King Arthur coconut flour
1/4 cup King Arthur Baking Sugar Alternative
2 tbsp poppy seeds
2 tsp lemon zest
2 tsp baking powder
3 large eggs, separated
1/2 cup coconut milk
1/4 cup butter, melted
2 tbsp lemon juice

FROSTING
8 ozs cream cheese, softened
1 stick butter
3 tbsp lemon juice
1 cup King Arthur Baking Sugar Alternative

DIRECTIONS

Preheat the oven to 350°F. Line 8 wells of a muffin tin with paper liners.

Add the almond flour, coconut flour, sweetener, lemon zest, poppyseeds and baking powder to a mixing bowl. Whisk to combine.

In a separate bowl, whisk the egg whites with an electric mixer until stiff peaks form.

In a third large mixing bowl, add the egg yolks, coconut milk, butter & lemon juice. Whisk to combine.

Add the dry ingredients to the wet ingredients. Mix until well combined. Gently fold in the egg whites, being careful not to over mix or they will deflate.

Divide the mixture evenly between the prepared muffin liners.

Bake for 30 to 35 minutes or until golden brown & you can insert a toothpick & have it come out clean.

Cool completely before frosting.

FROSTING

Combine all ingredients in a mixing bowl and using a hand mixer, mix until well combined and smooth. Transfer to a pastry bag.

Just some carrot crunching from our neighborhood goat friend

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