9 28 315
Ingredients Minutes Calories
Prep Cook Servings
10 min 18 min 4
Health Rating


1/4 cup Coconut flour
1/4 cup Cocoa powder, unsweetened
1/2 tsp Cardamom, ground
1/4 tsp Sea salt
1/4 tsp Baking soda
4 large egg Egg
1/4 cup Ghee (or butter)
1/3 cup Maple syrup, pure (or honey)
1/2 tsp Vanilla extract, pure


Mix the wet, mix the dry, mix it all together. Line muffin tin with cups if desired, if not, grease that tin. Fill tin with 1/4C each cupcake. Bake at 350 for 16-18 minutes. Cool and ICE them.

Throw it all in a food processor and whiiiiiiiiip it. This can also be done with an egg beater. Add the maple syrup in gradually and keep tasting for desired sweetness. The whipping process may warm up the coconut oil, so you can put it back in the fridge before icing so it stiffens up. On that note, you should know that this coconut oil based icing does best when its cool. If the cupcakes or the icing is left out in a warm room it may melt. Just saying. I'm fine with it though.

Nutrition Facts

Per Portion

Calories 315
Calories from fat 191
Calories from saturated fat 113
Total Fat 21.2 g
Saturated Fat 12.6 g
Trans Fat 0.7 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.6 g
Cholesterol 223 mg
Sodium 303 mg
Potassium 235 mg
Total Carbohydrate 22.9 g
Dietary Fiber 2.8 g
Sugars 16.7 g
Protein 7.8 g

Dietary servings

Per Portion

Meat Alternative 0.6

Energy sources

Recipe from: