Chocolate Smart Bombs
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 70.1
- Total Fat: 5.1 g
- Cholesterol: 1.5 mg
- Sodium: 42.6 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.6 g
View full nutritional breakdown of Chocolate Smart Bombs calories by ingredient
Introduction
Have your cake and eat it too, even if you're on a low carb diet! Only 3 carbs each and 2.6 grams of protein. Yum! Have your cake and eat it too, even if you're on a low carb diet! Only 3 carbs each and 2.6 grams of protein. Yum!Number of Servings: 21
Ingredients
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30 gram(s) Bob's Red Mill Chocolate Protein Powder
0.25 cup Bob's Red Mill Organic Soy Flour (by IRONXIRON)
0.25 cup Almond Meal (Trader Joe's) (by SCRIBBLERR)
8 tbsp Health Garden Monk Fruit Sweetener Golden
8 tbsp Bensdorp Dutch-Process Cocoa
0.5 tsp Baking Powder
0.125 tsp Kosher Salt (by SRATERMAN)
0.33 cup Half and Half Cream
0.33 cup Roundy's Egg Substitute (by CMKOBE)
2 tbsp Grapeseed Oil
0.5 tsp Vanilla Extract
2.66 fl oz Club soda
6 tbsp Whole Foods Dark Chocolate Chunks
Directions
Line a 24 cup mini-cupcake pan with mini-cupcake liners. Set aside.
Preheat oven to 375 degrees.
In a medium bowl, mix first 7 ingredients together with a whisk. In a tall measuring cup or small bowl, whisk all wet ingredients, except the club soda, together until smooth. Add wet mixture and club soda to the dry mixture and whisk until smooth. Divide batter into pan, approximately 1 Tablespoon per cup. Push 2 chocolate chunks into each cupcake.
Bake for 17-20 minutes or until cakes are springy. Store any leftovers in an air-tight container in the refrigerator.
Serving Size: 21 mini cupcakes
Number of Servings: 21
Recipe submitted by SparkPeople user NMBROTT.
Preheat oven to 375 degrees.
In a medium bowl, mix first 7 ingredients together with a whisk. In a tall measuring cup or small bowl, whisk all wet ingredients, except the club soda, together until smooth. Add wet mixture and club soda to the dry mixture and whisk until smooth. Divide batter into pan, approximately 1 Tablespoon per cup. Push 2 chocolate chunks into each cupcake.
Bake for 17-20 minutes or until cakes are springy. Store any leftovers in an air-tight container in the refrigerator.
Serving Size: 21 mini cupcakes
Number of Servings: 21
Recipe submitted by SparkPeople user NMBROTT.