1/4 package cream cheese
1/8 cup whipping cream
5 packets of stevia
1/4 tsp. matcha tea powder
3 drops peppermint extract
In a food processor, add two packages of cream cheese, 1/4 cup of whipping cream, matcha tea, 10 packets of stevia and a dash of peppermint extract. Blend and taste. Continue to add additional stevia and peppermint slowly until it is sweetened and minty enough for your taste. Add the eggs and blend until smooth. Pour into cupcake molds (we used Wilton’s shamrock molds) and place into a 350 degree oven until the edges turn a golden brown.
The cupcakes unmold best when still warm. Allow to cool before frosting.
Mix all the frosting ingredients together in a food processor (add stevia and mint to your liking). Pour into a piping bag (or you can use a ziplock bag and snip off the end) and decorate the top of your cakes.
These freeze well and are very low carb, grain free, gluten free, and free of artificial coloring. Enjoy!
Tip: Buy organic ingredients wherever possible of course – even desserts should be healthy. Be careful about the brand of stevia you purchase as some of them have other sweeteners added. Trader Joe’s has a great version, or you can try Stevia In The Raw. You can add more matcha for a more vibrant green color, but remember to adjust the amount of stevia and peppermint accordingly.