Cake Batter 1 3/4 cups already cooked white beans (Great Northerns) 1/2 avocado Handful of spinach 5 large organic eggs 1 tablespoon pure vanilla extract 1/2 teaspoon sea salt 6T unsalted organic butter or extra virgin coconut oil 3/4 cup xylitol plus 1/2 tsp erythritol (or stevia to taste) 6T almond flour 1 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1 lime (zest and juice)
*Preheat oven to 350 degrees. *Drain and rinse beans and shake off excess water. *Place the beans, three of the eggs, avocado, spinach, vanilla, xylitol and salt into blender. *Blend on high until beans are completely liquified. Make sure there are no chunks.*Mix together almond flour, baking soda, and baking powder in a small bowl. *In a larger bowl, beat butter with xylitol until light and fluffy. *Add zest and juice from lime and the remaining two eggs, beating for one minute after each addition. *Pour bean batter into egg mixture and mix. *Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth.*Fill cupcake liners 1/2 way and bake at 350 degrees for 40- 45 minutes. *Cupcake is done when the top is rounded and firm to the touch. It may be very brown, but it is not burnt.*Cool on cooling rack. Let cool until cake reaches room temperature. *Then, frost and refrigerate the cake.
Frosting 8-ounce block organic cream cheese 1 lime (zest and juice) ¼ cup erythritol, blended fine like powdered sugar (Add more or less to taste) or stevia to taste 1 teaspoon vanilla
Mix cream cheese until smooth. Beat in erythritol. Mix in other ingredients. Frost and top with sliced lime, if desired.
Keylime cupcakes is one of our favorite grain free - sugar free - unprocessed desserts! YUM Cake!
Here is a picture our our recipe: Delicious!