This healthy recipe makes a moist yet fluffy little cupcake, it’s really quick and simple to make and looks so cute with a little Strawberry on top turning these Sugar Free cakes into a Strawberry Shortcake!
You may be surprised to know that a main ingredient is a can of beans! You can’t taste the bean taste at all, don’t let that put you off, it is what keeps these grain free and dairy free yet really moist!
Perfect for a school lunch box containing no nuts. I used a Sugar Free Sweet coconut spread in the recipe but this can be replaced with Coconut oil and some Rice Syrup (quantities below).
These little Sugar Free Strawberry Shortcakes do have Cannellini beans in them but no one would know, they are cute little Strawberry cupcakes that get devoured!
Ingredients
Coconut Cream – 1/2 cup
Eggs – 6 small eggs
Coconut Spread – 1/2 cup – available Asian aisle at Woolies made by Spiral Foods (Can substitute with 1/3 cup Coconut Oil and 2 Tablespoons Rice Syrup)
Stevia Liquid Concentrate – 1/2 teaspoon or less
Cannellini Beans – 1 can – drained and rinsed well
Vanilla Extract – 1 Tablespoon
Salt – 2 pinches
Coconut Flour – 1/3 cup plus 1 Tablespoon
Baking Soda – 2 teaspoons
Strawberries – 1/2 punnet
Instructions
Preheat oven to 160C non fan forced
Cut Strawberries in half or 1/4 depending on size, you will need 30 pieces for the top of each cake
Puree all wet ingredients (down to and including salt) in your food processor
Add sifted dry ingredients and combine on a medium speed for a few seconds
The mix will be runny enough to pour into mini muffin trays
Pour only 3/4 full per mini muffin hole
This recipe makes 30, if you only have 1 mini muffin try re-blend the ingredients before your pour the second batch
Gently place a strawberry on top of each shortcake
Bake in centre of oven for 25 – 30 minutes until golden brown and firm (the shortcakes will have pulled away from the sides of the muffin tray)
Allow to cool then store in fridge
A perfect Nut free healthy school lunchbox snack or party food
Enjoy xoxSha
