Cupcakes. YES, SCD cupcakes
On the surface, the Specific Carbohydrate Diet looks like it’s going to put an end to all things tasteful and sweet, but once you start experimenting a bit, you’ll find that you can still have all of your favorites! Chocolate is my favorite, and unfortunately SCD strictly prohibits any cocoa (even unsweetened), but it does allow for the use of cacao butter (or cocoa butter).
Cacao butter is the fatty solid obtained from the cacao seeds and has a delightful chocolaty smell to it. I was slightly disappointed after pulling these cupcakes out of the oven that the they didn’t taste as chocolaty as they smelled, but was excited to find the rich and sweet taste the cacao butter lends to the cakes. I think this is a great base recipe, and can be altered to make all sorts of other cakes (pumpkin, carrot, and strawberry are a few I’ll be trying down the road).
Cupcake Ingredients (makes 1 dozen)
2/3 cup raw cacao butter (melted)
2 tablespoon almond butter (or unsweetened peanut butter)
1/2 cup honey
4 tsp pure vanilla extract (no sugar)
1/2 tablespoon baking soda
4 tsp lemon juice
2 cup almond flour
Preheat oven to 350°
1. In a double broiler, or heat resistant bowl placed over a boiling pot of water, heat the cacao butter until all solids are melted. Remove from heat, and set aside to cool slightly
2. Combine dry ingredients in a small bowl
3. Combine eggs, nut butter, honey, and vanilla extract in the bowl of a mixer until fluffy and there are air bubbles present
4. Slowly pour in the cacao butter with the beaters going until well incorporated
5. Mix in the lemon juice
6. Gradually add the dry mixture to the wet and stir until just combined
7. Divide evenly into paper lined muffin tins
8. Bake at 350° for 15-17 minutes or until a toothpick comes out clean when inserted
9. Cool completely on a wire rack before frosting
My favorite sandwich growing up was peanut butter and honey, so I thought combining those two ingredients for my frosting would make a delightful topping to these cupcakes. If you don’t like peanut butter, you can follow this recipe to make a meringue marshmallow topping.
4 tablespoons unsalted butter (room temperature)
4 tablespoons peanut butter
3 tablespoons almond flour
1 tablespoon coconut flour
3 tablespoons honey
Using an electric mixer, or hand mixer, whip all the ingredients until a peaks form. If the frosting isn’t holding together or looking thick enough to pipe on, add a teaspoon more of flour at a time until it’s reached your desired consistency. Pipe or spread the frosting on the cupcakes and serve immediately.
* It is best to serve these immediately so the frosting doesn’t soften too much. The cupcakes will keep covered for 3-4 days, so you can also make them ahead of time and then make the frosting right at the last minute.