Low Carb German Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 564.5
- Total Fat: 51.3 g
- Cholesterol: 144.0 mg
- Sodium: 269.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 8.5 g
- Protein: 14.2 g
View full nutritional breakdown of Low Carb German Chocolate Cupcakes calories by ingredient
Number of Servings: 6
Ingredients
-
2 cups almond flour
1/4 cup cocoa powder
1/4 cup finely shredded unsweetened coconut
1/2 tsp. kosher salt
1 tsp. baking powder
1/2 cup Swerve
1/2 cup canned coconut milk
1/4 cup water
2 large eggs
1 T. vanilla extract
1/2 cup canned coconut milk
2 large egg yolks
1/4 cup butter
1 tsp. vanilla extract
1/2 cup Swerve
1 cup finely shredded unsweetened coconut
Directions
Preheat oven to 350 degrees. Place 12 cupcake liners into cupcake pans.
In a medium mixing bowl, mix almond flour, cocoa powder, 1/4 cup coconut, salt, baking powder, and 1/2 cup Swerve. In a separate bowl, combine eggs, 1/2 cup coconut milk, water, and 1 T. vanilla extract.
Add the wet ingredients to the dry ingredients and stir to combine. Divide the batter evenly among the cups, just less than 1/4 cup of batter each.
Bake for 18 minutes. Cool on a rack while making frosting.
In a small saucepan, mix 1/2 cup coconut milk, egg yolks, butter, 1 tsp. vanilla extract, and 1/2 cup Swerve. Heat over medium, stirring constantly.
Bring to a low boil, stirring constantly, until the mixture thickens, about 5 to 10 minutes.
Remove from heat, stir in coconut, and allow to cool almost to room temperature.
Frost cupcakes while frosting is just slightly warm.
Nutritional information does not include sweetener.
Serving Size: 2 frosted cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user LAURIESTROUPE.
In a medium mixing bowl, mix almond flour, cocoa powder, 1/4 cup coconut, salt, baking powder, and 1/2 cup Swerve. In a separate bowl, combine eggs, 1/2 cup coconut milk, water, and 1 T. vanilla extract.
Add the wet ingredients to the dry ingredients and stir to combine. Divide the batter evenly among the cups, just less than 1/4 cup of batter each.
Bake for 18 minutes. Cool on a rack while making frosting.
In a small saucepan, mix 1/2 cup coconut milk, egg yolks, butter, 1 tsp. vanilla extract, and 1/2 cup Swerve. Heat over medium, stirring constantly.
Bring to a low boil, stirring constantly, until the mixture thickens, about 5 to 10 minutes.
Remove from heat, stir in coconut, and allow to cool almost to room temperature.
Frost cupcakes while frosting is just slightly warm.
Nutritional information does not include sweetener.
Serving Size: 2 frosted cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user LAURIESTROUPE.