Mini keto coconut cupcakes with lime-curd topping
- 3 3 eggeggs
- 2⁄3 cup (5 oz.) 160 ml (140 g) erythritol, granulated
- 3½ oz. 100 g unsalted butter, melted
- 2 tsp 2 tsp baking powder
- 1 pinch 1 pinch salt
- 1 tbsp 1 tbsp ground psyllium husk powder
- 2⁄3 cup (2 oz.) 160 ml (55 g) unsweetened finely shredded coconut
- 2⁄3 cup (2¼ oz.) 160 ml (65 g)
- ½ tsp ½ tsp vanilla extract
- ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol
- 2 2 lime, the zest and juicelimes, the zest and juice
- 51⁄3 oz. 150 g butter, cut into smaller pieces
- 4 4 egg yolkegg yolks
- 24 24 fresh redcurrantfresh redcurrants (optional)
- 1 1 lime, in wedgeslimes, in wedges (optional)
- Preheat the oven to 350°F (180°C).
- Whisk eggs and sweetener until fluffy. Pour in the melted butter. Add the baking powder, salt, psyllium husk, and whisk to combine.
- Add the rest of the ingredients and keep whisking until you get a smooth batter. Allow swelling for a few minutes.
- Shape small balls of the batter and place them in the mini muffin molds. These muffins won't rise so much so make the balls as big as you want the muffins to be. Bake for 15 minutes or until they have a nice color and are baked through. Allow cooling.
- In a saucepan over low heat, whisk erythritol, lime juice, and lime zest until the sweetener dissolves.
- Add the butter and when it has melted add the egg yolks. Stir vigorously until the cream starts thickening.
- Remove from the stovetop and let cool in order to thicken more. Refrigerate until it thickens.
- To decorate the cupcakes, pipe, or spoon lime curd on top of each muffin.
- If you want, top each cupcake with red currant and decorate the serving tray with lime wedges. Keep chilled in the refrigerator until serving time.