The “Mom” Dessert

  My health and fitness journey has been just that for me, a JOURNEY!

I struggled with my weight as a kid until college. I tried EVERY  ‘diet’ and hated exercise. Feeling defeated, I had developed a horrible relationship with food.

Fast forward to real-time, I LOVE food (mostly sweets) and exercise!!

While I eat a 95% clean diet, desserts are something I cannot give up.

With that said, my kids also love sweets, and snacks. As a parent, how do I make sure that my kids don’t develop a crappy relationship with food? How do I make sure thy don’t go through the same struggles that I went through?

I love my salads and coffee. My kids eat NO veggies and do not need the caffeine….

Within the past year I have tried to stick to a Ketogenic lifestyle.. I found that it wasn’t for me. However, I learned how to eat a “lazy” keto diet (higher fat, lower carbs), while exercising and eating my desserts.

Back in April, for my birthday, I decided to bake myself a low carb cake. There was no need to ‘splurge’ on birthday cake…pizza is where I would splurge, and plus I had just started to feel amazing from my low sugar/carb intake.

I found this recipe for Vanilla Coconut cake, WITH FROSTING, so obviously I had to give it a go!

It was a great alternative to birthday cake.

Moist, delicious and super easy to whip up!

Each time I made the cake, I tried something different: different flavor cake, frosting, etc…

I made these cupcakes for our family’s Shabbat dinner, and I do believe I have mastered the recipe!

Let me know what you think!

 

 

Mini Vanilla Sponge Cake with Chocolate Frosting

Ingredients:

Cupcakes: 

1/4 cups powdered Swerve (or other low carb sweetener)

1/4 cup coconut flour (I use Bob’s Redmill)

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

3 TBSP unsalted butter (melted)

1/2 tsp vanilla extract

3 eggs

2 TBSP heavy whipping cream

Frosting: 

1/2 cup coconut oil

1/2 cup sugar-free chocolate chips (I use Lily’s)

 

Directions:

Cupcakes: 

1. Preheat oven to 400
2. Combine coconut flour, salt, cinnamon, baking powder in a small bowl.
   

   

3. In a large bowl, beat eggs, swerve, melted butter, vanilla, and whipping cream until well combined.
   

   

4. Add dry mixture into large bowl.
5. Spoon 1 TBSP of batter into mini cupcake tin.
   

   

6. Bake for 10 minutes, or until golden brown.
   

   

**Makes 16-18 mini cupcakes**

Frosting: 

1. Microwave coconut oil and chocolate chips for 30 seconds, stir.
2. Melt in 15 second intervals until completely melted.
3. Let mixture come to room temperature (this can be used as a glaze), and then refrigerate for 20-30 minutes to use as frosting.
4. Spread onto cooled cupcakes with a spoon.

 

**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.*

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