Low Carb Chocolate Cupcakes Recipe
By ditchthecarbs.com
Who doesn't love chocolate low-carb cupcakes? Perfect portion control sized treats.
Servings: 12
NET Carbs: 2.2g
Protein: 4.2g
Fat: 17.7g
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: 186kcal | Total Carbohydrates: 5.8g | Protein: 4.2g | Fat: 17.7g | Fiber: 3.6g | Sugar: 1.1g | NET carbs: 2.2g