Description
Sweet-tart kumquats make a tasty little mini cake. These “just right” servings keep the carbs low, but deliver a satisfying dessert serving. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic.
Ingredients
- 7 whole Kumquats, Divided
- ½ cups Coconut Flour, Briskly Whisked
- ⅛ teaspoons Salt
- ¼ teaspoons Gluten Free Baking Soda
- ⅔ cups Granular Erythritol (or Equivalent Sweetener)
- 1 Tablespoon Oat Fiber (optional, But Adds Texture; I Use Lifesource)
- ½ cups Salted Butter, Melted
- 5 whole Eggs (large)
- 1-½ teaspoon Vanilla Extract, Divided
- 2 Tablespoons Coconut Oil, Softened
- 2 Tablespoons Cream Cheese, Softened
- ½ teaspoons Orange Extract
- ½ cups Swerve Confectioners (scant 1/2 Cup), Or Other Powdered Sweetener
Preparation
Preheat oven to 350ºF. Place 12 silicone cupcake/muffin cups on a small baking sheet (or line 12 cups in muffin pan), set aside.
Set one large kumquat aside for garnish on the frosting. Quarter and seed other 6 kumquats. Mash well in small processor, chopper or blender, leaving some small bits. Set aside.
In a medium mixing bowl, whisk coconut flour, salt, baking powder, erythritol, and oat fiber until there are no lumps. Set aside.
In a small mixing bowl, melt butter in the microwave (45 seconds or so). Add eggs and 1 teaspoon of the vanilla, whisk well. (Reserve remaining vanilla for frosting.)
Add wet mixture to the dry ingredients and quickly mix with a spoon or whisk. Transfer batter into baking pan, and smooth top (batter will thicken quickly due to the coconut flour).
Bake 35 minutes, then check with toothpick.Tops may look damp on top due to the butter content, but they are golden brown and pass the toothpick test, remove from oven. Cool completely before frosting.
For the frosting, soften the coconut oil and cream cheese just enough so they can be whisked smooth, about 15 seconds. Don’t melt! If you accidentally melt them, put in refrigerator for a few minutes to firm up again, just enough for whisking. Add remaining vanilla extract, orange extracvt and powdered sweetener, whisk until smooth and fluffy. Frost the mini cakes, and garnish with a 1/2 of a thin slice of kumquat sliced from the one that was set aside.
Refrigerate minicakes until frosting sets up firm. Store leftovers in refrigerator. May be frozen.
Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 144, Total Fat 13 g, Saturated Fat 8 g, Sodium 142 mg, Potassium 53 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 2 g, Protein 3 g. Macros: 83% fat, 9% protein, 9% net carbs.
© March 28, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
