Mini Cupcakes with Cream Cheese and Cranberry
Almond and coconut flour add fiber and a denser low-carb base, while egg and cream cheese provide protein and satiety. Cranberry in the cream adds tart berry flavor without much sugar load.
For the batter
Mix Almond flour (50 g), Coconut flour (20 g), Erythritol (15 g), Bird cherry flour (5 g) and Baking powder without starch (2 g) in a bowl. Lightly beat Egg (50 g), then melt Butter (50 g) and let it cool until warm.
Add the egg and butter to the dry mixture and stir into a dense batter. Divide it between small paper cups and bake at 170°C for about 14 minutes, until the tops are set and lightly golden.
Cool the bases for 20 minutes so the cream does not melt on warm cakes.
For the cream
Bring Cream cheese (100 g) and Butter (50 g) to room temperature. Grind Erythritol (25 g) into powder and mix it with the cream cheese, butter and Freeze-dried cranberry (1 g) until smooth.
Transfer the cream to a piping bag and pipe caps onto the cooled cupcakes.
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