Key Lime Cupcakes

You ready for the most delicious recipe we’ve ever posted? Well here it is. Light, refreshing and a breeze to make, these cupcakes look amazing and taste even better.


  • 1-3/4 cups already cooked white beans (Great Northerns)
  • 1/2 avocado
  • handful of spinach
  • 5 large eggs
  • 1 tbs pure vanilla extract
  • 1/2 tsp sea salt
  • 6 T unsalted organic butter or extra virgin coconut oil
  • 3/4 cups xylitol plus 1/2 tsp erythritol (or stevia to taste)
  • 6 T almond flour
  • 1 teaspon aluminum-free baking powder
  • 1/2 teaspon teaspoon baking soda
  • 1 lime zest


  1. Preheat oven to 350 degrees.
  2. Drain and rinse beans and shake off excess water.
  3. Place the beans, three of the eggs, avocado, spinach, vanilla, xylitol and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks.
  4. Mix together almond flour, baking soda, and baking powder in a small bowl.
  5. In a larger bowl, beat butter with xylitol until light and fluffy. Add zest and juice from lime and the remaining two eggs, beating for one minute after each addition.
  6. Pour bean batter into egg mixture and mix.
  7. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth.
  8. Fill cupcake liners 1/2 way and bake at 350 degrees for 40-45 minutes.
  9. Cupcake is done when the top is rounded and firm to the touch. It may be very brown, but it is not burnt.
  10. Cool on cooling rack. Let cool until cake reaches room temperature.
  11. Then, frost and refrigerate the cake.
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