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Cupcakes! These low-carb cupcakes are so cute to make for Easter.

I used white and yellow frosting that makes the cupcake look like an egg. I didn't want to use any artificial colourings for making the "egg yolk" yellow. I found that turmeric can be used to give a natural yellow colour and when used in moderation, it's neutral in taste. Apart from adding natural color, turmeric has several positive health effects!

I used cream of tartar and baking soda to replace the baking powder but feel free to use a gluten=free baking powder instead. This is how it works: To get 2 teaspoons of baking powder, you need 1/ 2 teaspoon of baking soda and 1 teaspoon of cream of tartar. Other options for leavening agents are: 2 tsp gluten-free baking powder (or baking soda) + 2 tbsp apple cider vinegar.

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0 days, 0 hours, 45 minutes Hands-on 15 minutes Overall 1 hour Serving size 1 cupcake Allergy information for Low-Carb Easter Cupcakes ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 cupcake)

Net carbs 2.6 grams Protein 6.4 grams Fat 27.8 grams Calories 290 kcal Calories from carbs 4%, protein 9%, fat 87% Total carbs 4.5 grams Fiber 1.9 grams Sugars 1.8 grams Saturated fat 16.3 grams Sodium 210 mg ( 9 % RDA ) Magnesium 39 mg ( 10 % RDA ) Potassium 161 mg ( 8 % EMR )

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova