Pecan Rum Cupcake Recipe | All Day I Dream About Food

Posted: June 15, 2014 in Uncategorized

Pecan Rum Cupcake Recipe | All Day I Dream About Food.


This is a great recipe, low carb and delicious! I wanted to share! (copied from above link) I was craving something small but sweet and since I am sticking with healthy and very low carb this is great!


Mini Rum Pecan Cupcakes with Cream Cheese Frosting

1 cup almond flour
1 cup pecans, ground fine
1/4 cup unflavoured whey protein powder
1 tsp baking powder
3/4 teaspoon baking soda
1/4 tsp salt
6 tbsp butter, softened
1/3 cup granulated erythritol
2 large eggs
1/2 tsp vanilla
15 drops stevia extract
3 tbsp dark rum
2 tbsp almond milk
1/2 cup chopped, toasted pecans

8 oz cream cheese, softened
1/4 cup powdered erythritol
1/4 cup whipping cream
1/2 tsp vanilla extract
20 drops stevia extract

For the cupcakes, preheat oven to 325F and line a mini-cupcake pan with paper liners (you may have left over batter and have to do two batches.  I got 28 mini-cupcakes).

In a medium bowl whisk together almond flour, ground pecans, whey protein, baking powder, baking soda, and salt.  In a large bowl, beat butter and erythritol until well combined.   Beat in eggs one at a time, then beat in vanilla and stevia extract, scraping down beaters and sides of bowl as needed.

Add half of the almond mixture and beat well, then add rum and almond milk.  Add remaining almond flour mixture and beat until well combined.  Stir in chopped pecans.  Divide batter among prepared cupcake tins and bake 15 to 18 minutes or until tops are golden brown and a tester inserted in the center comes out clean.  Let cool in pan.

For the frosting, beat cream cheese, powdered erythritol, whipping cream, vanilla extract and stevia extract together until smooth.  Pipe or spread onto cooled cupcakes.

Makes 28.  Each mini cupcake has a total of 2 g of carbs and .7 g of fiber.  Total NET CARBS = 1.3 g.  But you WILL want to eat more than one at a time!!!


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