Baked Goods


It’s fall here in beautiful Nova Scotia, and the days are definitely getting cooler, the leaves are starting to turn, and most importantly baking season is back on baby!  Although I do admit whenever I’d find a cool enough day during the summer the oven would come on and we’d suffer but we’d eat yummy low-carb baked goodies.   Sadly that didn’t happen often enough.  I really missed being in the kitchen creating and smelling the aromas that wrap around you, coaxing you to salivate as you await the finished product.  Then finally just when you think you can’t wait a minute longer you finally get to bite into that yum yum……. AHHHHHH catharsis!!!! ❤ ❤ ❤

Fall always inspires me to create warm sweet spicy numbers.  You know exactly what I mean don’t you?  How about some…pumpkin, apple, pear something or other… to name a few.  However today I’m keeping it super simple with a recipe I know you’ll love as much as I do.



It’s so sweet and spicy, with the playful flavors of cinnamon, nutmeg, clove and allspice marrying together so delicately and perfectly.   Deciding to top this with a Maple Brown Sugar Cream Cheese Icing made perfect sense to me, and it matches the warm spicy flavors so perfectly that you’ll be so glad you got yourself into the kitchen to make these beauties.

These Spice Cake Cupcakes truly are the quintessential “flavors of Fall” all on their own….warm, spicy, and sweet, but when you top them off with Maple Brown Sugar Cream Cheese Icing….you’re automatically transported to thoughts of Thanks-giving, fall foliage, and big warm sweaters.  Delightful! ❤ ❤ ❤




For the Cupcakes-

1 cup Almond Milk (at room temperature)

2 tsp white vinegar

2/3 cup Gentle Sweet  – OR – 1/3 cup Super Sweet (buy here) Or sweetener of choice…here’s a handy sweetener conversion chart

1 cup Butter softened (Or Coconut oil for dairy free)

5 large Eggs

1 3/4 cup Baking Blend (buy here) – OR – 1 3/4 cup Nili’s Baking Mix (see here)

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

2 tsp Cinnamon ground

1 tsp Nutmeg ground

1/2 tsp  Allspice ground

1/2 tsp Cloves ground

1/4 tsp Mineral Salt (buy here)

For the Icing-

1/2 cup Butter softened

8 oz Cream Cheese softened

1 1/2 tsp Maple Extract

2 Tbsp of Gwen’s Nest Brown Sugar (find recipe here) *important info see notes!!!


For the Cupcakes-

  1. Preheat oven to 350 degrees F, prepare muffin tin with butter or if using cupcake liners spray liners with coconut oil.
  2. Add white vinegar to Almond Milk and set aside
  3. Cream together sweetener and butter in a large bowl stand mixer or with a hand held mixer.
  4. One by one add eggs and blend well for each egg.
  5. Add remaining dry ingredients and mix until well blended, wiping down sides of bowl as you go.
  6. While mixing slowly add the almond milk/white vinegar mixture.  Blend well
  7. Scoop batter into prepared muffin tin by the 1/4 cup size scoop.
  8. Bake at 350 degrees for 25 mins (while cupcakes are baking make icing)
  9. Let cool completely before icing.

For the Icing-

  1. Whip together softened butter and softened cream cheese in medium sized bowl stand mixer or hand mixer until fluffy
  2. Add sweeteners and extract and whip well wiping down sides of bowl as you go.
  3. Set aside to ice the cupcakes until they are fully cooled.

*I make Gwen’s Brown Sugar recipe with Super Sweet Blend but in the same amounts. She recommends you use Xylitol or Erythritol, so if you do indeed use Erythritol or Xylitol to make her brown sugar use 2/3 cup instead of 2 Tbsp as noted.

With Love,

Chrissy ❤


Growing up in the East Coast of Canada we Maritimers enjoy this dessert on a regular basis during blueberry season.  I wouldn’t be surprised if you haven’t heard of it, it’s quite specific to this neck of the woods and it’s really one of our best kept secrets.  If you’ve ever traveled to our beautiful coast than you may have heard or tried this delicious dessert.  If not you need not wait any longer, it’s so easy to make and tastes soooo good. ❤

What’s with the silly name though?  Well that’s what speculation is all about.  Some people say it’s the grunting sound the blueberries make as the dessert bakes and others say it’s the grunting you make when you taste just how fantastic this dessert is.  I tend to lean toward the latter reason.  I personally grunt every time I take a bite of this amazing Maritime treat. ❤


This dessert is as lovely to make as it is to eat as it comes together quickly.  Topping this dessert are sweet fluffy mounds of biscuit and under those yummy biscuity clouds you’ll find loads of wild blueberries that make you smile blue and fill your belly with pure joy.  So you can see why I needed to convert this with my way of eating on Trim Healthy Mama to make this a great S fuel type dessert. (Learn more about THM here)


I have been making an effort to convert the recipes I’ve enjoyed throughout my life to be carb smart.  I’m looking to enjoy these dishes without spiking my insulin and sending my body into fat storage mode.  Surprisingly this dish was easy to convert, and I’m happy to share it with you now.



3 cups of blueberries, (fresh are best but frozen will work)

½ tsp Nutmeg

½ tsp Cinnamon, ground

1 tbsp Lemon Juice

6 Tbsp Gentle Sweet Blend – OR – 3 Tbsp Super Sweet Blend – OR – 1 cup Erythritol (BUY HERE)

Biscuit Ingredients:

2 Tbsp Butter softened (or Coconut oil)

3 Tbsp + 1 tsp Gentle Sweet Blend – OR – 1 Tbsp + 2 tsp of Super Sweet Blend – OR – 1/2 cup Erythritol (BUY HERE)

1 Egg

1 cup of Unsweetened Almond Milk (or Coconut Milk)

3/4 cup Baking Blend (BUY HERE)

1/2 cup Coconut Flour

1/4 cup Almond Flour

2 tsp Baking Powder – aluminum free

Pinch of Mineral Salt (BUY HERE)



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-sized bowl mix blueberries, nutmeg, cinnamon, lemon juice and sweetener until berries are well coated
  3. Place blueberries in the bottom of a greased (with butter or coconut oil) 9 x 13 casserole dish.
  4. Cream together the butter, sweetener, and egg. Add the unsweetened almond milk, baking blend, and other flours, baking powder, and salt. Beat until evenly combined.
  5. Drop by Tbsp spoonfuls on top of the blueberry mixture.
  6. Bake in preheated oven until golden brown, about 1 hour.
  7. Let cool for half an hour, serve and enjoy


1/6th of this recipe is one serving size to fit into an S setting as blueberries are limited to 1/2 cup serving size. 3 / 6 = .5



With Love,

Chrissy  ❤