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I made protein cupcakes!!
What else do I need to say about these protein cupcakes except that they’re protein-rich, sugar-free and low-carb. Baking, under those circumstances, isn’t easy, so I must say, I’m pretty darn pleased with the results! BTW, they’re almost paleo, except for the protein powder. I suppose you could try baking them without the protein, but what fun would that be?
I know you’re going to ask, so let me tell you – hands down, my favorite protein powder to bake with is Nicole Wilkin’s nPower Vanilla Cupcake Protein. It’s a little on the pricey side (because the ingredients are so clean), so if you want a cheaper alternative, this is my runner up 🙂
Delish + healthy = Happiness
Blood Orange Protein Cupcake Recipe
- ¼ c almond flour
- ½ c coconut flour
- ¼ c nPower Vanilla Cupcake protein powder (or a vanilla whey protein of your choosing)
- 3 t baking powder
- ½ t salt
- 2 T chia seeds – ground
- 1 T flaxseed meal
- 1 t xanthan gum
- 1/3 c shredded coconut
- ¼ c Xylitol (or equivalent in stevia)
- ½ t salt
- 1.5 c nondairy milk
- 4 egg whites
- 2 oranges (I used blood oranges which gave the cakes a cement color, just sayin)
- the zest of two said oranges
- ¼ t orange or vanilla extract
- For the frosting
- .5 can of full fat coconut milk
- more Xyitol or stevia to sweeten to your liking
- Preheat oven to 300.
- Grind the chia seeds in a coffee grinder until powder like. If you are starting with full flaxseeds (instead of meal), grind those two.
- Add the ground mixture to a bowl with coconut flour, almond flour, baking powder, Xylitol, shredded coconut, salt and zest of oranges (basically, all the dry ingredients).
- In a blender, mix the oranges and the egg whites and add to mixture in addition to the nondairy milk.
- Mix until well stirred and then added mixture to lightly greased cupcake tins, not quite filling them to the top.
- Bake for approximately 45 minutes. Test one of the cupcakes by opening it up to see how cooked the interior is. If it seems mushy, bake for another 10 to 15 minutes.
- For the frosting, I basically poured half the can of coconut milk into a bowl with enough Xylitol to my level of sweetness (which is high), and then whipped it with an immersion blender and popped it on top of the most awesome little cakes.