Recipes..Lavender Cupcakes | Keto, Gluten Free yummy

Ingredients
For the cake:

1 1/4 cup super fine almond flour
1/4 cup low carb vanilla whey protein powder
1/4 tsp salt
2 tsp baking powder
8 tbsp unsalted butter
1/2 cup confectioners erythritol
4 large eggs
1 tsp vanilla

1/4 cup heavy cream
2-3 tsp dried and ground lavender blossoms OR 1/8 tsp lavender oil See notes
For the frosting:
8 oz cream cheese softened
4 tbsp butter softened
1 tsp vanilla
1/3 cup confectioners erythritol
2-3 tbsp heavy cream
1/8 tsp lavender oil
Optional: lemon zest
Instructions
For the cake:
Preheat the oven to 325 degrees F and line a 12 cup muffin tin with cupcake liners or spray with non-stick spray.

In a medium bowl combine the almond flour, whey protein, salt and baking powder. Set aside.

In a separate bowl, combine the butter, vanilla, erythritol, eggs and heavy cream using an electric mixer. 

Working in batches, add the dry ingredients in with the wet, mixing after each addition, until you have a smooth creamy batter.

Gently stir in 1 tsp at a time of the lavender blossoms. Taste after each addition and continue adding to suit your taste. **If you are using the oil, add a 2-3 drops at a time. I use about 1/8 of a tsp.

Distribute batter evenly between the muffin tin, about 1/4 cup of batter per cupcake. 

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

For the frosting:
In a medium bowl, combine the butter, vanilla and cream cheese using an electric mixer. Next, mix  in the erythritol.

Add 1 - 2 tbsp of heavy cream until you get a smooth frosting like consistency. 

Begin adding lavender oil 2-3 drops at a time, tasting after each addition. Stop when it suits your taste. 

After the cupcakes have completely cooled, spread the frosting evenly between them. Top with freshly grated lemon zest and enjoy!

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