Makes 9 servings
1/4 C coconut flour
1/4 C unsweetened cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
4 large eggs (I used 2 large eggs and 6 tbs egg whites- ran out of eggs)
1/4 C water
2/3 C swerve sweetener
1/4 C coconut oil (melted)
Combine all dry ingredients and mix well. Add in wet ingredients and mix until thoroughly combined.
Scoop 1/4 cup batter into 9 paper lined muffin cups in a muffin tin. Bake in a 350 degree
preheated oven for 18-22 mins. Let cool in pan then frost.
Cupcake Nutrition info:
112.2 Calories, 8.2g Fat, 2.8g Carbs, 17.7g Erythritol
*amount with the 2 eggs & 6tbs egg whites
*amount with the 2 eggs & 6tbs egg whites
Chocolate Whipped Cream Frosting
1/2 C whipping cream
1 tbs unsweetened cocoa powder
1 tbs swerve sweetener
add all ingredients to a medium mixing bowl and use a hand mixer to beat until soft peaks form. Add a table spoon or so to each cupcake after they have cooled completely.
Nutrition info for entire recipe of frosting:
217 Calories, 22.5g Fat, 1g Carb, 15g Erythritol
Aprox. 1 Serving Cupcake + Frosting Nutrition info- might be a little less as I didn't use the entire amount of frosting on the cupcakes:
136.2 Calories, 10.7 g Fat, 2.9 net carbs, 19.3g Erythritol
Wow! These look AWESOME!!!! :-) Thanks for linking at Trim Healthy Tuesday!
ReplyDeleteI just made these and they totally ROCK! I was a bit skeptical as the batter was quite runny when I was putting them in each cupcake well. SOOOOO GOOD!
ReplyDeleteI'm glad you enjoyed them!
DeleteYum! Thank you! Those look incredible!!
ReplyDeleteGreat job!! Perfect yummy cupcakes, my daughters B-day is in 6 days and I will be making them again then, can't wait for all my family to try them and think they are junk lol muahahaha!!
ReplyDeleteHappy Birthday to your daughter! I'm glad you like the cupcakes. I think they are pretty yummy!!
DeleteHello! I would like to make these tonight for Valentines Day. I don't have swerve! can I use stevia? I have the pure extract powder. Do you know how much I would use?
ReplyDeleteI've also made them with Truvia but not with the stevia powder. It would be about 4 tbsp +2 tsp of Truvia.
DeleteI am new to the whole sweetener thing. Do you mean 4 tbsp Truvia for the batter and 2 tsp for the frosting?
DeleteThat would be just for the batter.
DeleteFabulous! I used Stevia because it's what I had and it turned out just fine.
ReplyDeleteHow much did you use? I have the THM Stevia...
DeleteI have the THM Stevia - how much would I use?
ReplyDeleteI haven't used the THM Stevia yet so I don't know. I've only used Swerve & Truvia in them.
DeleteI made this as a cake and everyone loved it! thanks :)
ReplyDeleteI'm so glad everyone liked it! :)
DeleteKatie what size cake did you make?
DeleteHow much xylitol would you recommend?
ReplyDeleteI'm not sure. I have only used Swerve & Truvia.
Deletethese taste like totally regular cake they are awesome, I use xylitol and a few shakes of my powdered stevia from trader joes, the best, I'm going to have a hard time not eating these everyday, my favorite thm dessert and love how simple the measurements are THANK YOU!!!!
ReplyDeleteI'm glad you liked them! I made them again today as part of our Super Bowl snacks. I made them in the cake pop maker today. I'm just going to sprinkle some powdered swerve on them when they cool. :)
DeleteThis comment has been removed by the author.
Deletealso I made mine it large whoopee pie pan I got 6 of them they baked in under 15 minutes that way they cool faster so I could try them
ReplyDeletedorinda I just saw your comment on how much xylitol just a few T. less than what the recipe states and I did some shakes of stevia, they were plenty sweet, just taste the batter to see, I could have even used less
ReplyDeleteoops sorry about all these comments but I also used melted grass fed butter for better flavorinstead of coconut oil, I use coconut oil but I like the flavor of butter better, I've never had any recipe that uses only coconut flour to taste good, and I love that because its so much cheaper than my honeyville almond flour that I love
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI am out of coconut flour but would like to make this today, can I use almond?
ReplyDeleteI have not tried using almond flour in the recipe. The liquid ingredients would be a little different if using almond flour.
DeleteLooks delicious! Thank you!
ReplyDeleteLooks delicious! Thank you!
ReplyDeleteShould I be using swerve granular or confectioners? Thanks!
ReplyDeleteGranular for the cupcake batter.
DeleteWhich coconut flour do you buy?
ReplyDeleteI usually buy Bob's Red Mill coconut flour.
DeleteI made the cupcakes this week using Nutiva coconut flour. I didn't notice a difference other than the Nutiva was way cheaper than BRM at the grocery store!
DeleteThese tasted great, however they were dry and crumbly. I would like to make them again, but I wonder if anyone else has had this issue or if there is something I can add that would give it more moisture.
ReplyDeleteThese are the best! I make them all the time!
ReplyDelete
ReplyDeleteI had a search through the link, but believe it or not I am really unsure of what would work for us.
goldenslot
สูตรบาคาร่า
very nice! the choco cupcakes look very delicious, and more importantly the recipe looks very simple, for my daughter to bake them, she's into papa's cupcakeria (online cupcake baking game) lately and she asked me to teach her how to bake real ones. Great recipe. Thanks.
ReplyDelete
ReplyDeleteIt is a very good dessert. I like making snacks for my children. And my family And many people come to this site to see how to do it is very simple.
Gclub
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