19 | 40 | 288 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
20 min | 20 min | 20 |
1 cup | Coconut flour (sifted) |
250 gm | Butter, grass fed, unsalted (or ghee) |
1 pinch | Sea salt, fine |
8 medium | Egg |
1/2 cup | Cacao butter |
1/2 cup | Cacao powder, raw |
1/2 tsp | Baking soda |
1/2 tsp | Baking powder |
1 tsp | Apple cider vinegar |
2 tsp | Vanilla bean powder |
2 tsp | Cinnamon |
1 cup | Xylitol (or Bulletproof sweetener of choice) |
1/4 cup | Cacao butter (for icing) |
1/4 cup | Cocoa powder, unsweetened (for icing) |
1 pinch | Sea salt, fine (for icing) |
2 tbsp | Bulletproof Brain Octane Oil (for icing) |
1/3 cup | Coconut cream (for icing) |
1 tsp | Xylitol (to taste; or Bulletproof sweetener of choice; for icing) |
1 cup | Raspberries (or any preferred fresh berries) |
For cupcakes:
For icing:
Meat Alternative | 0.2 |