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Low Carb Cupcakes
Who doesn't love chocolate low-carb cupcakes? Perfect portion control sized treats.
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Servings:
12
Total Carbs:
5.8
g
Fibre:
3.6
g
Author:
Libby Jenkinson
Ingredients
Metric
-
CUPS / OUNCES
110 g butter melted
110
g
butter
melted
2 tbsp granulated sweetener of choice or more, to your taste
2
tbsp
granulated sweetener of choice
or more, to your taste
3 eggs - medium
3
eggs - medium
25 g cocoa unsweetened
25
g
cocoa
unsweetened
100 g almond meal/flour
100
g
almond meal/flour
100 g desiccated/shredded coconut unsweetened
100
g
desiccated/shredded coconut
unsweetened
2 tsp baking powder
2
tsp
baking powder
2 tsp psyllium husk
2
tsp
psyllium husk
Instructions
Melt the butter and stevia in the microwave for 20 seconds to soften.
Add the eggs one at a time and mix.
Mix in all the other ingredients,
Allow the low carb cupcake mixture to stand for 5 minutes while the psyllium husk swells and absorbs the liquid.
Divide the mixture between 12 cupcake cases and press gently, smoothing out the top with the back of a spoon.
Bake at 180C for 10-12 minutes.
Calories:
186
kcal
|
Total Carbohydrates:
5.8
g
|
Protein:
4.2
g
|
Fat:
17.7
g
|
Fiber:
3.6
g
|
Sugar:
1.1
g
|
NET carbs:
2.2
g