Holistically Engineered

Grain Free Paleo Recipes and Healthy Living

  • Home
  • About Me
  • Recipe Index
  • My Cookbooks
    • Awaken
    • Squeaky Clean Paleo
    • 5 Ingredient Grain Free Desserts
  • More Than Lemonade
  • Essential Oils
    • Essential Oil Classes & Webinars

Grain Free Thin Mint Mini Cupcakes

March 5, 2014 By Karen Sorenson

Grain Free Thin Mint Mini Cupcakes
This content will be shown before all post

This time of year is the season of Girl Scout cookies and probably over indulging in those cookies.  It’s so easy to overeat them.  The good news is that you can support your local Girl Scouts without giving into the temptation of eating the cookies.  Wouldn’t you love a grain free thin mint? Next time you’re craving the cookies or approached to buy some give a donation instead and then go home and whip up a batch of these Thin Mint Mini Cupcakes.  These cupcakes have all the flavors of the classic cookie and they are made with delicious wholesome, real food ingredients. No gluten or grains to worry about!

Click Here to Pin It!

Grain Free Thin Mint Mini Cupcakes

Print
Grain Free Thin Mint Mini Cupcakes

Ingredients

    For the Cupcakes
  • 1/4 cup coconut flour
  • 1/4 cup organic cocoa powder
  • 4 large eggs (at room temperature)
  • 1/4 cup coconut oil
  • 1/3 cup powdered sweetener for low carb or honey for Paleo
  • 1/4 tsp baking soda
  • 1 tsp lemon juice
  • Pinch of Celtic sea salt
  • 1/4 tsp mint extract
  • 6 Tbsp chopped dark chocolate or dairy free chocolate chips (for Paleo)
  • For the frosting:
  • 2/3 cup powdered sweetener or coconut sugar, powdered for Paleo
  • 2 ripe avocado
  • 1/2 cup coconut milk
  • 1/4 tsp mint extract

Instructions

  1. Preheat oven to 350 F
  2. Combine the coconut flour, cocoa powder, sweetener (if granular), baking soda, and sea salt.
  3. In a separate bowl, combine the eggs, coconut oil, and lemon juice (and honey if using).
  4. Add the dry ingredients to the wet and mix to combine.
  5. Line a mini muffin tin with 24 cupcake liners.
  6. Fill cupcake liners evenly with the batter and bake for 13-15 minutes or until cooked through.
  7. Allow to cool before topping with the icing.
  8. Pipe on the frosting (directions below) onto each cupcake and serve.
  9. For the frosting
  10. Place the meat of the avocados in a blender and mix until completely smooth.
  11. Add the sweetener, coconut milk, and mint extract. Mix until thoroughly incorporated.

Notes

Total Carb Count: 3.1 g (for 1 mini cupcake plus the carbs for the sweetener used)

Net Carb Count: 1.2 g net carbs (for 1 mini cupcake plus the carbs for the sweetener used)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

3.1
https://holisticallyengineered.com/2014/03/grain-free-thin-mint.html

Click +1 Below:

Opt In Image
This content will be shown after all post

You May Also Like:

Five Ingredient Friday: Paleo Dairy Free Yogurt
Whole30-Day 21 Dijon Chicken Thighs
No Bake Almond Butter Bars (Low Carb and Gluten Free)
Battle Bacon: What's the Best Way to Cook Bacon?

Filed Under: Desserts, Paleo Tagged With: Atkins, dairy free, gluten free, grain free, health, holiday, low carb, nut free, paleo, primal, special diet, special diets, St. Patrick's Day, Swerve

« March Giveaway–6-Piece Cast Iron Cookware Set–$600 value
Grain Free No Bake Individual Cheesecakes »
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

My Latest Cookbook!

Newsletter

Stay connected! Sign up for my FREE newsletter!

Check out my eCookbooks

Essential Oils

Get Blog Post Updates in Your Inbox

Popular Posts

Low-Carbing Among Friends Cookbooks

Newsletter

Sign up for my FREE newsletter!

Featured Posts

Copyright © 2023 Holistically Engineered