Ingredients:
2 cups sifted almond flour
4 oz softened cream cheese
4 tablespoons unsalted room temperature butter
1/2 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon unflavored gelatin
1 zest whole lime
1 tablespoon fresh lime juice
3 whole eggs
Whipped Topping
1/2 cup cold heavy whipping cream
4 oz softened cream cheese
2 tablespoons Pyure confectioners sugar substitute
Additional Lime zest
Slices of lime if desired
Sprinkle pink Himalayan salt
Pipettes filled with tequila
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cream the butter, cream cheese, and sweetener together and set aside.
Add the almond flour, baking powder, and gelatin together. Add in the eggs, lime juice, and lime zest.
Mix in the creamed sweetener mixer and mix well.
Scoop into cupcake liners about 3/4 of the way and bake for 20 minutes, or until a toothpick inserted comes out clean.
Allow to cool COMPLETELY before frosting. (they will melt the topping if not totally cooled and you'll have a dripping messy cupcake that's sad LOL)
Prepare the whipped topping:
Using a stand mixer (or mixing attachment) Pour your cold heavy whipping cream and begin to whip on high. When peaks just start to form add in the cream cheese and sweetener. Continue to whip until stiff peaks have formed.
Top your cupcakes, and garnish with the lime slices, lime zest, sprinkle of salt and tequila pipettes if desired!
Enjoy!
Yields approximately 10 standard sized cupcakes