SANE Cheery Chocolate Peppermint Cupcakes

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SANEScoring & Servings

  • Servings: 6
  • Time: 32 min
  • Whole-Food Fats: 2

TIP: You can learn more about SANE Servings Sizes & Scoring at the upcoming free Flat-Belly Hormones Masterclass.

Ingredients

  • 3 large Eggs (Whole)
  • 1/4 cup Coconut Milk Unsweetened
  • 1/4 cup Xylitol
  • 1 teaspoon Vanilla Extract
  • 7 tablespoons Unsalted Butter
  • 4 tablespoons Almond Flour
  • 2 tablespoons SANE Cocoa Powder
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 4 ounces Coconut Cream
  • 2 tablespoons Erythritol
  • 1 serving Bob’s Starlight Mints Peppermint Sugar-Free Candy

TIP: Can’t find some of these ingredients at your local grocery store? Have them delivered quickly and easily by visiting your SANE Superfoods Store.

Directions

  1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
  2. In a medium bowl whisk the eggs with the coconut milk, xylitol, vanilla, peppermint extract and 3 tablespoons melted butter. Set aside.
  3. In a small bowl whisk together the almond flour, SANE Cocoa Powder, baking powder, and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Pour into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
  4. Make Frosting: In a small bowl, beat the coconut cream with an electric mixer until smooth. Add 1/4 cup softened butter and continue to beat another minute. Add the powdered erythritol; beat another minute then add peppermint extract and food coloring as desired (optional; red is pretty as pictured and green is festive with the red and white candies). Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand. Sprinkle with crushed peppermint candies.

Notes

Tip!

For best results, combine recipes into complete SANE meals: roughly 3 servings of veggies, 1 serving of protein, and 1 serving of fats.

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