• Chocolate Cupcakes

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    I love how these cupcakes turned out. The best thing I can tell you is that my daughter, Katie, actually liked these. She only eats low carb when it’s a dead ringer for the “real” thing. These were very moist with a good flavor and texture. They were also nice and large. I only wish I had some left…

     

     

    Low Carb Chocolate Cupcakes

    8 ounces softened cream cheese

    3 eggs (preferably room temperature)

    18 drops EZ Sweetz (3/4 cup Splenda equivalent)

    1/4 cup Torani’s sugar-free chocolate syrup (or Hershey’s)

    1/4 cup butter or coconut oil

    1/4 cup almond milk

    1 teaspoon vanilla extract

    2 cups almond flour

    1/2 cup powdered erythritol

    1/2 cup unsweetened cocoa powder

    1 tablespoon baking powder

    1 teaspoon baking soda

    1/2 teaspoon salt

    Preheat oven to 350 degrees and place 12 cupcake liners in a muffin pan. Mix almond flour, erythritol, cocoa, baking powder, baking soda, and salt. Set aside. In a large bowl (or food processor) mix cream cheese, eggs, EZ Sweetz, syrup, oil, almond milk, and vanilla. Add dry ingredients in three batches. Blend well each time. Fill cupcake liners about 2/3 of the way. Bake for 16-18 minutes, or until a tester comes out clean. Allow to cool before frosting.

    Simple White Frosting

    4 ounces softened cream cheese

    2 tablespoons softened butter

    1/4 cup powdered erythritol

    1/4 cup Torani sugar-free vanilla syrup

    In a medium bowl, combine all ingredients and blend with an electric mixer until smooth and fluffy. (Or use a whisk if you’re feeling froggy. Be sure to use both arms, then you can count it as your arm workout for the day.) Makes enough to frost 12 cupcakes or a 9 x 13 cake.

    Serves 12: NET carbs 4.5 each