Low Carb/Sugar Free Chocolate Cupcakes
This recipe is for low carb sugar free chocolate cupcakes
Servings 12 cupcakes
Ingredients
- 1 cup almond flour, or gluten free flour of choice
- 2/3 cup vital wheat gluten see notes for gluten free version
- 1/3 cup oat flour, or gluten free flour of choice
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cup granulated stevia. or sweetener of choice
- 2/3 cup butter
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/4 cup milk
- 1/2 cup+1TBS cocoa powder
- 3 TBS butter,melted
Instructions
- Preheat oven to 350 degrees. Line or spray a 12 cup muffin pan
- In medium mixing bowl combine almond flour, vital wheat gluten, oat flour, baking powder, salt and stevia. Whisk together until fully combined
- In a small microwave safe bowl soften the 2/3 cup butter for 10-15 seconds or until just before melting point
- In a large mixing bowl add the softened butter, vanilla, eggs, and milk. Blend on low 25-30 seconds or until fully combined
- In a small bowl combine cocoa powder and the 3TBS melted butter. Whisk together until the mixture is smooth
- Add cocoa mixture to mixing bowl and beat on low for 25 seconds or until the cocoa in full combined
- Add dry ingredients to wet ingredients and beat on low 30 seconds or until the batter is smooth and no dry ingredients are left in the bowl
- Pour batter 2-3 TBS at a time into prepared muffin cups. Bake for 18-20 minutes or until a tester comes out clean
Notes
For Gluten Free Version: For gluten free option substitute the vital wheat gluten for more almond flour and add 1 tsp xanthan gum or psyllium husk powder. If the gluten is omitted the cupcakes will not have the same rise or texture as the gluten version. Cupcakes may be more dense and require less cooking time.