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Nutrition Label
–
+
servings
CUPS / OUNCES
Metric
Low Carb Chocolate Cupcakes Recipe
By ditchthecarbs.com
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
NET Carbs:
2.2
g
Protein:
4.2
g
Fat:
17.7
g
Ingredients
▢
110
g
(
1
stick
)
butter
melted
▢
2
tablespoon
(
2
tablespoon
)
granulated sweetener of choice
or more, to your taste
▢
3
(
3
)
eggs - medium
▢
25
g
(
¼
cup
)
cocoa powder (unsweetened)
unsweetened
▢
100
g
(
1
cup
)
almond meal/flour
▢
100
g
(
1
cup
)
desiccated/shredded coconut
unsweetened
▢
2
teaspoon
(
2
teaspoon
)
baking powder
▢
2
teaspoon
(
2
teaspoon
)
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