Low Carb Chocolate Cupcakes

Low Carb Chocolate Cupcakes

Makes: 6

Ingredients:

• 3/4 cup almond flour
• 1 teaspoon baking powder
• 2 tablespoons cocoa
• 2 tablespoons stevia
• 1/2 teaspoon instant coffee powder
• 1 egg
• 1 teaspoon vanilla
• 3 tablespoon melted butter
• 2 tablespoon milk

Method:

• Preheat the oven to 160 degrees Celsius and line a muffin tray with 6 cupcake liners
• Mix all the dry ingredients together in a mixing bowl
• In a second mixing bowl whisk together all the wet ingredients
• Fold the wet ingredients into the dry ingredients until just combined
• Divide the mixture evenly into the 6 cupcake liners
• Bake for 20-25 minutes or until a cake skewer comes out clean

Nutritional Value per Cupcake:

• Calories: 95
• Total fat: 8.6g
• Total carbohydrates: 2.3g
• Total sugar: 0.2g
• Protein: 2.5g

Recipe Notes:

• Store in an airtight container for up to 5 days
• This recipe is freezer friendly to be consumed within 6 months