Low-Carb Black Bottom Cupcakes
 
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 350˚.
  2. For the batter:
  3. With a mixer, beat eggs and sweetener together until eggs are well mixed.
  4. Add milk and remaining dry ingredients.
  5. Add coconut oil and vanilla and mix well.
  6. Let sit for 5 minutes. It will thicken slightly.
  7. Divide batter between 12 cupcake liners in a cupcake pan.
  8. For the filling:
  9. Beat cream cheese with mixer until creamy.
  10. Add remaining ingredients and mix well.
  11. Divide between cupcakes and sprinkle with chocolate pieces.
  12. 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!
  13. 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.
  14. Cool completely before serving.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/low-carb-black-bottom-cupcakes/