Most people celebrate Resurrection Sunday on Easter. However, can I share a secret with you? The two are not the same thing. Easter is not a Biblical term, in fact it’s history comes from the celebration of an ancient fertility rite. Which is why you see bunnies and egg decorations in abundance during this holiday.
Whether it is called Easter or Resurrection Day is not as important to this girl as the event and purpose of the resurrection. Jesus’ death on the cross and resurrection are God’s provision for the perfect and final sacrifice for man’s sins. It’s the only payment God accepts for our sins. I accepted Christ as my savior when I was twelve years old, and I haven’t looked back since. Without a doubt, it was the best decision I ever made.
Can I tell you that it really does not matter to me if you call it Easter or Resurrection Sunday? I know that may offend some people, but frankly I am not about to stop a child from collecting Easter eggs in the same way, I would never put a blockade on Santa Claus during Christmas. It’s up to us as adults to teach the children the true meaning of these Christian holidays.
What I think we can agree on, is that both Easter and Resurrection Sunday, offer no shortage of sweets. Whether it’s chocolate covered eggs or solid chocolate crosses. Sugar-laden foods seem to be in abundance. Even the traditional holiday ham is covered in drippy, sugary syrup.
As a Christian, I will personally celebrate Resurrection Day at church. I will make it a point to where a new outfit, traditions are important after all. Wink, wink. That being said, I don’t need any sugar treats to celebrate. If it’s ok with you all, I will share a lovely low carb chocolate cupcake recipe instead and encourage you to focus on the true meaning of this holiday as you take your little ones to egg hunts and church this weekend.
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Low Carb Chocolate Sour Cream Cupcakes
4 ounces unsweetened chocolate
2 cups of sugar substitute (I use Swerve)
1 cup of finely milled almond flour
½ cup of coconut flour
2 teaspoons of baking powder
½ teaspoon of sea-salt
1 cup of strong coffee
½ cup sour cream
½ cup of melted butter cooled
- Pre-heat oven to 350 degrees. Line two muffin tins with cupcake liners.
- Melt the chocolate in a double broiler and allow to cool.
- Combine the sugar substitute, almond and coconut flours, baking powder and sea-salt. Set bowl aside.
- In a small bowl combine the hot coffee, sour cream and melted butter.
- In a large stand-up mixer set to low add the coffee mixture to the dry ingredients. Mix till well combined.
- Add the eggs and mix till fully incorporated.
- Lastly, add the melted chocolate to the batter and combine till blended.
- Pour batter into the cupcake tins and bake for 20-25 minutes until an inserted toothpick comes out clean.
- Allow to cool before eating. May be frosted with your favorite low carb frosting or left bare.