Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Chocolate Chilli Cupcakes with Lime Cream Cheese Topping (Almond Flour)

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The spice of chilli goes surprisingly well with chocolate…it gives it a little kick but does not overpower it.  You do not notice the chilli at first bite, but it suddenly creeps up on you as a delicious surprise.   Chocolate is often added to chilli’s to give the flavour a bit of depth, so why not the other way around!  The lime topping is a nice contrast to the chocolate and spice taste too.

A chocolate topping would be lovely with these too if you wanted a complete chocolate experience!  Hmmm…good idea Diva…I may bake these again and try them slatered in chocolate..

INGREDIENTS

2 cups almond flour

2 tspn baking powder

1/4 tspn salt

1/2 cup butter, melted

4 eggs

1/4 cup water

1/4 cup erthyritol  (or sugar substitute of your choice…honey is nice, but not low carb)

1/4 cup cocoa powder

1/2 tspn cayenne pepper

1/4 tspn cinnamon

Cream Cheese Topping

1/2 cup butter, softened

1/2 cup cream cheese, softened

1/4 cup erthyritol, ground (or other sugar substitute)

2 tblspn coconut milk

zest and juice of 1 lime

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METHOD

  • Preheat the oven to 180C/350F degrees.
  • Mix the almond flour, baking soda and salt together.
  • In another bowl mix the butter, water, eggs, erythritol and spices.
  • Combine the wet and dry ingredients together, and stir well.
  • Pour the mixture into cupcake cases  in a muffin/cupcake tin.
  • Bake for 20 to 23 minutes until firm.
  • Whilst the cakes are cooling make the cream cheese topping
  • Blend the butter, cream cheese and erthyritol in a bowl until smooth and creamy.
  • Add the coconut milk a tablespoon at a time.
  • Add the lime juice and half of the zest and blend until smooth.
  • Smother (or pipe if you are neater) the topping over the top of the cupcakes.
  • Sprinkle the remaining lime zest over the topping.
  • Eat and enjoy!

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Nutritional Info per cupcake – 553 Calories, 54g Fat, 13g Protein, 11g Net Carbs, 5g Fibre, 6g Net Carbs

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7 Comments

  • Reply
    Mini Chocolate Chilli Cupcakes - Divalicious Recipes
    July 22, 2017 at 10:33 am

    […] enjoy the chocolate chilli muffins that I bake with almond flour so it was only a matter of time before I tried the flavour […]

  • Reply
    Christine Tilling
    January 25, 2015 at 2:22 pm

    can you use coconut sugar with your recipies

  • Reply
    glutenfreepeach
    May 1, 2013 at 2:42 pm

    I love the combination of chocolate and chilli, and with the lime, these must taste really interesting.

    • Reply
      Divalicious
      May 1, 2013 at 5:08 pm

      I loved the blend of taste..hope you do too!

  • Reply
    serif and spice
    April 30, 2013 at 4:46 am

    I love spicy and sweet together. I am pinning this for later!

  • Leave a Reply