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Let Them Eat Cake!

Today, I am going to show you how to make some wheat-free and sugar-free spice cupcakes. It's a fun, user-friendly recipe; so, don't be intimidated. Trust me!

If I can do it, you can definitely do it!


  • 4 oz room-temperature butter
  • 4 oz. Xylitol
  • 3 eggs, lightly beaten
  • 3 oz. rye flour
  • 1 oz. coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice


  • Preheat oven to 375° F.

Wet ingredients:

  1. In mixing bowl, cream butter and Xylitol.
  2. In small bowl, lightly beat eggs.
  3. Add half of egg mixture at a time to creamed butter/xylitol mix.
  4. Blend well.

Dry ingredients:

  1. In med. bowl, mix together rye and coconut flours.
  2. Stir in baking powder, salt and pumpkin spice.

To complete:

  1. Add dry ingredients to wet.
  2. Blend well by hand, but do not overmix.
  3. Line muffin tin with cupcake liners.
  4. Pour batter into cups, filling each slightly over halfway.
  5. Bake at 375° F. for 15 to 20 min.

There we have it! Our lovely spice cupcakes, wheat and sugar free.

Luci's Tips:

  • Generally, only ¼ of total amount of flour should be coconut flour, for optimal binding.
  • Use any flavoring you like, such as 1 tsp vanilla extract or 2-3 tsp cocoa powder.
  • An electronic kitchen scale is a marvelous gadget to have on hand for recipes that use ounce (not cup) measurement. Hey! It's European!
  • No peeking until done, as opening the oven door too early can cause cakes to sink. Check on them by looking through window with oven light on.