Exercise your mind and body

Low Carb Chocolate Cupcakes

This is a dense cupcake with a dark chocolate brownie-like consistency.

Low Carb  Chocolate Cupcakes

2 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 tablespoons splenda
3 oz bittersweet chocolate
1/2 cup sour cream
2 egg yolks
1 tablespoon Frangelico or Amaretto liquer (optional)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 egg whites, at room temperature
1/2 teaspoon salt

Heat oven to 350 degrees. I used a silicone muffin tray and they popped out so easily.

Finely grind the nuts with 1 tablespoon of the sugar.

In the top of a double boiler over barely simmering water, melt the chocolate and remaining 4 teaspoons of butter, stirring occasionally, until smooth. Remove from heat.
Place the chocolate mixture in a large bowl. Stir in the nut mixture, sour cream, egg yolks, liquor, vanilla extract, cinnamon, 5 tablespoons of the remaining sugar and the remaining 2 tablespoons cocoa powder until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy.
Gradually beat in the remaining 2 tablespoons sugar until the whites hold stiff peaks when the beaters are lifted. Fold a quarter of the beaten whites into the chocolate mixture, then fold the remaining whites.  Spoon into muffin pan and bake for 25-30 minutes or until wooden pick inserted in the center comes out with a few moist crumbs.

Cool on a wire rack until warm.  The cupcakes will fall slightly.

Makes 10 cupcakes
Cupcake 3 net carbs + Frosting 2 net carbs = 5 net carbs per serving

Total Recipe Nutritional Values:
Calories 1535.44
Fat 142.77g
Cholesterol 551.77mg
Sodium 536.22mg
Potassium 3001.93mg
Carbohydrate 55.51g
Dietary Fiber 24.96g
Protein 39.171g

Chocolate Mocha Frosting Recipe

1 cup heavy cream
1 teaspoon instant coffee powder, crushed
1/3 cup granular Splenda
1/4 cup cocoa, sifted

Pour the cream into a medium, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whisk just a few seconds until thick. It will thicken very quickly so don’t over beat.

Makes enough to frost 10 cupcakes
2g Net Carbs per serving

Per 1/10 recipe: 91 Calories; 9g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs


Comments on: "Low Carb Chocolate Cupcakes" (3)

  1. These look better than what you can find at any cupcake shop: I love the fresh fruit on top.


  2. These look really delicious and incredibly professional! Nice one.


  3. Thanks Colline & Frugal,

    I hope you get a chance and make a batch, they really hit the spot when you get that chocolate craving.



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