Mini Coconut Cream Protein Cupcakes

Mini Coconut Cream Protein Cupcakes
Don’t let these small cupcakes fool you – they are packed with sweet flavors of vanilla and coconut while still being free of sugar! The icing is also a perfectly smooth and tasty topping to these light cupcakes.

2 eggs
¼ cup coconut milk
¼ cup coconut oil, melted
2 scoops Lean Body for Her vanilla whey protein powder
3 tablespoons coconut flour
¾ cup almond meal flour
¼ cup xylitol
2 teaspoons baking powder

4 oz. low fat cream cheese
2 tablespoons coconut milk
¼ cup xylitol
¾ scoop Lean Body for Her vanilla whey protein powder

Optional Topping: unsweetened coconut flakes

1. Preheat oven to 350 degrees F. Place 20 mini silicone cupcake liners on a sheet pan and set aside.
2. In a mixing bowl, whisk together eggs, milk, and coconut oil. Stir in remainder of cupcake ingredients until well combined.
3. Evenly distribute batter into cupcake liners, filling each about 2/3 full.
4. Bake in the oven for 10-14 minutes. Remove from oven and let cool.
5. To make the icing, softened the cream cheese and whisk in the coconut milk, xylitol, and ¾ scoop protein powder.
6. Evenly spread icing on top of each cupcake and sprinkle with coconut flakes (if


Makes 20 mini cupcakes

1 serving = 1 cupcake with icing
Macros for 1 serving: 109 calories, 5.6g protein, 7.8g carbs, 7.3g fat, 0g sugar, 1.3g fiber

About the Author:
image002Nicolette Stramara believes in balance. Just because you’re eating healthy doesn’t mean you need to restrict your sweets. Her passion began in the kitchen, baking desserts for others. Nicolette’s drive to live a healthy lifestyle blended with her baking skills.

Over the years she began to experiment – baking with protein powder and other healthier ingredient alternatives. Now she loves to create mouthwatering desserts that deliver healthy, protein-packed flavors! From cupcakes and cookies to cheesecakes and pies, Nicolette shares her delicious protein treats for everyone to try.

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