Low-Carb Black Bottom Cupcakes
Author: www.mrfarmersdaughter.com
- Cake batter:
- 4 eggs
- ½ c. sweetener (I used ¼ cup Lakanto & 6 squirts of monkfruit extract)
- ½ c. milk or milk alternative (I used hemp milk)
- 1 ¼ c. + 2 Tbls almond flour
- 2 Tbls. coconut flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 4 Tbls. cocoa
- 4 Tbls. coconut oil, melted (refined)
- 1 tsp. vanilla
- Filling:
- 8 oz. cream cheese, softened
- ¼ c. sweetener (I used 4 squirt of monkfruit extract)
- 2 Tbls. sour cream
- 1 egg
- 1 tsp. vanilla
- 1 Lily’s original chocolate bar, finely chopped
- Preheat oven to 350˚.
- For the batter:
- With a mixer, beat eggs and sweetener together until eggs are well mixed.
- Add milk and remaining dry ingredients.
- Add coconut oil and vanilla and mix well.
- Let sit for 5 minutes. It will thicken slightly.
- Divide batter between 12 cupcake liners in a cupcake pan.
- For the filling:
- Beat cream cheese with mixer until creamy.
- Add remaining ingredients and mix well.
- Divide between cupcakes and sprinkle with chocolate pieces.
- Gently swirl cream cheese and chocolate pieces into batter, careful not to break up cream cheese too much. You want to maintain nice big pieces!
- Bake for about 25 minutes or until a toothpick comes out clean ⅔ of the way into the center of a cupcake. Do not allow to get too brown on top.
- Cool completely before serving.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/low-carb-black-bottom-cupcakes/
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