I think baking is a bad idea right now…it is SO hot and the post doesn’t have air conditioning in housing. Who doesn’t put air conditioning in? Maybe I am just spoiled lol…I have NEVER not had an air conditioner before. Not to mention, it is supposed to get to 100 degrees this week. We have 2 fans in the house, and 1 mini one. They don’t do much, but enough to make it so it’s not boiling in here. I said I wasn’t going to turn on the oven, but I guess I lied.
I have also been on a strict no artificial sweetener diet. I haven’t had any sugar-free stuff in a while now, probably about 2 months. However, I have been on the fence with it all. I read that Primal/Paleo diets can use honey and fruits as sweetener, but no artificial sweetener. Then I have found a few Paleo websites that DO use it. I guess I am a little confused because from what I understand, “the cave man” diet means nothing man-made. Artificial sweetener is one of those things on the NO list. So I go through some months where we just use fruit and honey for sweetness, and then I think “I lost nearly 70 lbs just low carb and had no problem with splenda and those kinds of things”. So then, I go back to the artificial sweetener again. I can’t decide on one. So here we are again…back on the artificial sweetener. The only 2 sweeteners available at the commissary is Truvia and Splenda. I will not use Splenda anymore because of the “ose” ingredients (sucralose/dextrose). So I went with Truvia the powdered Erythritol.
These cakes came out good, especially with the citrus glaze on top. They were a little more on the muffin side because I didn’t use a ton of Truvia…so just a note…if you want them sweeter you may want to add an extra tablespoon or two of sweetener. I have some cupcake ideas in the vault as well, so those will come soon since I am back on the artificial sweetener thing lol.
1/3 cup coconut flour
1 cup hazelnut flour
1/2 cup almond flour
8 oz cream cheese
1 tsp gelatin
2 tsp baking powder
1/3 cup Truvia
1/2 tsp vanilla extract
1 lemon, juiced
zest from 1 lemon
1/4 cup unsweetened coconut almond milk (you can use plain almond if your store doesn’t have the mix)
1/2 orange, juiced
1/2 orange zest
1 small lemon, juiced
1 lemon, zest
1/4 cup plus 1 Tbsp Truvia
Preheat your oven to 350 degrees.
In a large bowl, whisk together the gelatin, cream cheese, eggs, vanilla, milk and lemon juice/zest.
In another bowl, mix together the coconut flour, almond flour, hazelnut flour, baking powder and truvia.
Add the dry ingredients to the cream cheese mixture, and whisk together until combined.
The batter will be a little thick, but this is how most coconut flour batters are. Remember, if you like this sweeter you may need a little extra Truvia.
Spoon your batter into a lined cupcake tin, and bake for approximately 25 minutes, until the toothpick comes out clean.
While the cakes are baking, make your glaze.
In a small pot, mix together all the glaze juice/zest/truvia, and bring to a boil while stirring. Once the sugar is dissolved, remove from heat and wait until the cakes are done.
Once you take the cakes out of the oven, poke about 4 holes at the top of each with a toothpick, then lightly pour some of the citrus glaze over the top. This soaks into the cakes, keeps them moist, and adds a little extra citrus and sweetness.
Recipe makes 16 cakes
Each cake has 2.28 carbs