Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Cool Time: 1 hour hour
Total Time: 35 minutes minutes
Chill the coconut cream in your fridge so the fat and water separates!! Only use the coconut fat for the frosting, the water won’t whip. Strain raspberry puree to remove seeds from the frosting. If you aren’t paleo then try using two cups of heavy cream in the frosting.
Serving: 1cupcake | Calories: 349 | Carbohydrates: 9g | Protein: 4g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 222mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 4.4mg | Calcium: 19mg | Iron: 1.8mg
Net Carbs:
5
g
|
% Carbs:
5.8
%
|
% Protein:
4.7
%
|
% Fat:
89.5
%
|
SmartPoints:
18
Values
Array
(
[serving_size] => 1
[calories] => 349
[carbohydrates] => 9
[protein] => 4
[fat] => 34
[saturated_fat] => 28
[polyunsaturated_fat] => 0
[monounsaturated_fat] => 0
[cholesterol] => 1
[sodium] => 156
[potassium] => 222
[fiber] => 4
[sugar] => 1
[vitamin_a] => 0
[vitamin_c] => 4.4
[calcium] => 19
[iron] => 1.8
[serving_unit] => cupcake
)