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. Bake in the oven for 10-14 minutes. Remove from oven and let cool.

4. To make the icing, softened the cream cheese and whisk in the coconut milk, xylitol, and ¾ scoop protein powder.

5. Evenly spread icing on top of each cupcake and sprinkle with coconut flakes (if desired). Enjoy!

Makes 20 mini cupcakes
1 serving is 1 cupcake with icing

Macros for 1 serving
109 calories, 5.6g protein, 7.8g carbs, 7.3g fat, 0g sugar, 1.3g fiber

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