Strawberry Ricotta Paleo Cupcakes

 

Paleo cupcake recipes are easy to make and the following desssert is good for you, too!

 

Strawberries and ricotta cheese can be incorporated to make this great cupcake that is rich in antioxidants, high in protein, and a bit of coconut oil keeps everything perfectly balanced and moist.

 

This recipe is a perfect way of satisfying that four o'clock craving for something sweet. It is not sugary, but there is an underlying sweetness which is fairly addictive.

 

In this recipe, almond flour is used. Almond flour is tasty and high in nutrients. Apart from a huge dose of polyunsaturated fatty acids and Omega 6, which are very good for your body, it is low in carbohydrates and rich in protein.

 

Coconut flour is high in fiber and proteins. It is a perfect substitute for flour, and supplies the body with Lauric acid. Lauric acid helps boost the immune system, and improves the quality of your skin.

 

Strawberries are heavy in antioxidants and vitamins, and raw honey provides the sweetness. Honey is a natural sweetener, but you can substitute it with agave nectar or coconut nectar, as per your liking. Honey is great for your digestion and skin.

 

Eggs add the extra protein, and a further addition of ricotta cheese makes this a high-protein, low-carb treat that will keep you feeling full and satisfied.

 

Although dairy is not generally added in Paleo diet, it is a good way of adding some probiotics to your meals which can be considered good for your tummy.

 

Ingredients:

 

150 gm. almond flour

75 gm. coconut flour

150 ml. raw honey or coconut nectar

2 free range organic eggs

1 teaspoon baking powder

1 pinch salt

75 ml. coconut oil, melted

6 strawberries, pureed

 

Ingredients for the Icing:

 

100 gm. Ricotta Cheese

50 ml. raw honey or coconut nectar

2 drops vanilla extract

 

Directions:

 

Sift together the almond flour, coconut flour, salt and baking powder

 

Mix together the raw honey with coconut oil, strawberry puree and eggs together

 

Whisk the mixture well to incorporate the honey, and then combine with the dry ingredients

 

Pour in 12 individual cupcake molds, lined with cupcake liners, till the liner is 3/4th full

 

Put the pan in a preheated 180 degree centigrade oven

 

Bake for 15-18 minutes, depending on your oven's temperature, till the cupcakes are done (a toothpick should come out holding moist crumbs when inserted in the center of a cupcake).

 

Let cool for an hour before icing

 

For the icing, put the cheese, honey and vanilla in a food processor and process till smooth

 

Spread on top of each cupcake