Olive Oil Lemon Rosemary GF Cupcakes

 I love this lil olive oil cupcake recipe and it won’t leave you with the usual sugar and grain high and then low, and here’s why.

• First, it’s fairly low in sugar (it’s totally sugar free if you use the Swerve (erythritol) instead of the Succanat sugar).
• It’s low in carbs and is gluten and grain free for the folks who can’t tolerate gluten and/or eating in a Paleo fashion, keeping carbs to a minimum. All grain-based flours will spike blood sugar and insulin-which is never a good thing and is inflammatory.
•  It’s dairy-free for those who have a sensitivity.  (BTW-eggs are NOT dairy)
• The almond flour and five eggs gives it a fairly high level of protein making it perfect for breakfast or an afternoon tea. Remember, protein keeps you fuller longer, making you feel satisfied with just of these beauties. 
• Finally, it’s high in fiber with the coconut flour. Fiber is part of gut health and  stabilizes blood sugar levels as well.

So let’s get to it!

Cupcake Recipe: 

Makes 12 cupcakes

Total Prep time: 25 minutes

Cooking time: 50 minutes

• 5 Eggs – at room temperature
• 3/4 cup erythritol (Swerve) or Sucanat *
• 1/2 cup olive oil
• 2 Tbsp honey
• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp. baking soda
• 1/4 cup fresh lemon juice 
• 1 Tbsp. lemon zest 
• 2 tsp. fresh rosemary finely minced

INSTRUCTIONS

1. Preheat oven to (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn’t stick to the pan. Set aside.
2. In a medium mixing bowl, whisk together eggs, Sucanat, sugar or erythritol, olive oil, lemon zest and lemon juice. Set aside.
3. In a separate large mixing bowl, stir together the almond flour, coconut flour, rosemary and baking soda. Stir to evenly combine the flours.
4. Pour the liquid ingredients onto the dry ingredients.
5. Stir all the ingredients together with a large spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorb the moisture.
6. Pour the cake batter into 12 lined muffin cups (no need to line if silicone).
7. Place the tin pan in the center of your oven and bake at (350F). After 15 minutes decrease temperature to (320F). 
8.  Keep baking another 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs on it.
9. While the muffins are baking, prepare the icing.
10. Cool muffins for 5 minutes then remove them from muffin tin and allow to completely cool before applying the icing.
11. Once muffins are cooled, apply a thin layer of lemon curd (optional) and then the icing
12. Garnish with fresh raspberries or blackberries and rosemary sprigs and serve.

*Swerve is a brand name for erythritol and Sucanat is the brand that I love to use in place of processed white sugar. It’s sugar that’s been minimally processed and still has a bit of a molasses flavor. These can both be purchased at Thrive Market, Sprouts or Amazon and conveniently delivered to your door step. Feel free to use all Swerve or all Sucanat or a combination of the two or even coconut sugar. Use Swerve as you would the Sucanat.

Whipped Cream Icing (YUM!)

Ingredients