These cupcakes are really good. They need to be stored in the fridge because of all the eggs they contain. They will last up to a week in the fridge, although they will get a little dried out. I have not tried freezing them yet.
Low Carb Chocolate Cupcakes
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
8 eggs (at room temperature)
1/2 cup coconut oil, melted, but not hot
2/3 cup sugar free honey (I get this at Walmart, next to the regular honey)
2 tsp vanilla extract
Preheat oven to 350 degrees. Combine all dry ingredients and whisk. Add wet ingredients and mix well (you can use a mixer or mix by hand). Line a muffin pan with paper liners. Fill each with 1/4 cup of mixture. Bake for 18 to 20 minutes or until a toothpick in the center comes out clean. Cool on wire rack. Frost. Makes 18 cupcakes.
Low Carb Chocolate Buttercream Frosting
1 cup palm shortening, regular or butter flavored (I like Spectrum brand)
1/2 cup sugar free honey
2/3 cup cocoa powder
2 tsp vanilla extract
1 tsp butter flavor extract (omit if using butter flavored shortening)
Whisk well in mixer until well combined, scraping down sides as needed. Makes enough to frost one double layer cake or 18 cupcakes. I like to fill a plastic bag and use a large star tip to make roses, starting in the center and spiraling out.
1 cupcake with frosting = 2.12 g net carbs
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