Low Carb Chocolate Cupcakes with Espresso Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
7.0 large Egg, fresh, whole, raw7.0 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)4.0 oz Almond Breeze Almond Milk, Unsweetened Vanilla8.0 tbsp Butter - Great Value salted sweet cream butter4.0 oz Philadelphia Cream Cheese6.0 tbsp Butter - Great Value salted sweet cream butter0.5 cup, whipped Heavy Whipping Cream10.6 tbsp coconut flour32.0 tsp swerve granular1.0 tsp Vanilla Extract2.0 tsp Baking Powder0.5 tsp Salt24.0 tsp swerve confectioners3.0 tsp Cafe buendia instant coffee
Melt 1/2 cup butter and whisk in cocoa and 1 tsp coffee powder. Add eggs and vanilla and beat until smooth. Then add coconut flour, swerve granular, baking powder, and salt until smooth. Beat in almond milk. Divide batter into 12 cupcakes. Cook at 350 for 25 minutes.
In a small bowl combine 2tbsp hot water and 2 tsp instant coffee and set aside. Beat whipping cream in another bowl until it has stiff peaks and set aside. Cream butter, cream cheese, and swerve confectioners until creamy. Add in coffee mixture and then fold in whipped cream. Top cooled cupcakes with frosting.
Serving Size: Makes 12 cupcakes
Number of Servings: 12.0
Recipe submitted by SparkPeople user MORTUARYMOMMA.
Serving Size: Makes 12 cupcakes
Number of Servings: 12.0
Recipe submitted by SparkPeople user MORTUARYMOMMA.
Nutritional Info Amount Per Serving
- Calories: 244.2
- Total Fat: 22.1 g
- Cholesterol: 160.7 mg
- Sodium: 388.8 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 21.5 g
- Protein: 6.4 g
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