DESSERTS: MAYONNAISE CUP CAKES (click here to print)

Recipe by Kathryn
Low Carb Chocolate Mayonnaise Cake
(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup mayonnaise (Primal Kitchen made with Olive Oil)
1 1/3 cups water

Directions:

1
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.

2
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans. Makes 20 cupcakes, (use liners)

4
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost.... With low carb cream cheese frosting...

20 cupcakes...Per cupcake =

Unfrosted....

Carbs...3 g.

Fiber...2 g.

Net Carbs...1g.

Fat...10 g.

Protein...2 g.

Keto Frosting:

Keto Cream Cheese Frosting – Low Carb

★★★★★

5 from 1 reviews

THIS KETO CREAM CHEESE FROSTING IS PERFECT ON LOW CARB CAKES, BUT ALSO MAKES GREAT FAT BOMBS, CREPE FILLING, OR EVEN TRUFFLES!

• Author: Mellissa Sevigny
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups
• Category: Keto Desserts
• Cuisine: American

INGREDIENTS

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)

INSTRUCTIONS

1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.

Nutrition

• Serving Size: 2 Tbsp
• Calories: 100
• Fat: 11g
• Carbohydrates: 0g
• Protein: 1g