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Pulled Pork Burrito Bowls
Strawberry Cupcakes
| By : |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
2 servings
|
Ingredients
- 1/2 tsp coconut oil melted
- 2 large eggs
- 2 tbsp salted butter melted
- 2 tbsp unsweetened almond milk
- 1/2 tsp vanilla or almond extract
- 1/3 cup blanched almond flour
- 3/4 tsp baking powder
- 10 drops liquid stevia or keto-friendly sweetener of choice
- 2 large strawberries fresh or frozen and thawed, finely chopped
For The Frosting
- 2 ounces full-fat cream cheese at room temperature
- 2 tbsp unsalted butter at room temperature
- 3 tsp unsweetened almond milk
- 1 vanilla bean
- 1 tsp monkfruit sweetener see note
- 5-10 drops liquid stevia or to taste
Ingredients
For The Frosting
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Instructions
For The Cake:
- Use the coconut oil to grease the bottom and sides of two silicone muffin cups (preferred), or two small glass jars or bowls.
- In a small bowl, lightly beat the eggs. Mix in the melted butter, almond milk, vanilla, almond flour, baking powder, and stevia. Set aside a little bit of strawberry for garnish if you want, then fold the chopped strawberries into the batter. Divide the batter evenly between the muffin cups and cover them loosely with foil.
- Pour
1 cup water into the Instant Pot. Place the metal steam rack/trivet inside. If you have a6-inch metal cake pan, place that on the rack. Place the muffin cups on the rack or pan. - Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 25 minutes.
- When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Carefully remove the cakes (they will be hot). Allow them to cool for about 15 minutes.
For the Frosting
- Meanwhile, for the frosting: In a medium bowl, with an electric mixer, beat together the cream cheese and butter for about 20 seconds. Split the vanilla bean lengthwise and scrape the vanilla seeds into the bowl. Add
2 teaspoons of almond milk, the monkfruit sweetener, and5 drops of stevia. Mix for about 20 seconds more until completely combined. Taste and adjust the sweetness as desired, then beat the frosting on high until it is fluffy, 1 1/2 to 2 minutes. If the frosting becomes too thick, beat in the remaining 1 teaspoon of almond milk. - When the cakes are cool, spread or pipe the frosting on top of the cakes. Garnish with the reserved strawberry.
Recipe Notes
Choose a brand of monkfruit sweetener that contains only
erythritol and monkfruit extract; avoid ones that contain maltodextrin.
You can substitute a powdered keto-friendly sweetener
like Swerve brand confectioners sweetener if you are not on a low
FODMAP diet.
MARK SISSON is the bestselling author of The Primal Blueprint, a former world-class endurance athlete, and one of the leading voices of the burgeoning Evolutionary Health Movement. His blog, MarksDailyApple.com, has paved the way for Primal enthusiasts to challenge conventional wisdom’s diet and exercise principles and take personal responsibility for their health and well-being.
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Could you substitute cassava flour for the almond flour? if so, do you think this would be a 1:1 ratio?
Flavor was good, but I used powder Stevia instead of liquid because thats what I had available. If using small glass bowls make sure you pressure cook for atleast 10-15min longer than suggested.
What are the Nutrition Facts for this recipe?
Nice, thank you for the recipe. I use this silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n