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..
2 cups almond flour
2 tspn baking powder
1/4 tspn salt
1/2 cup butter, melted
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
- 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!
Nutritional Info per cupcake – 553 Calories, 54g Fat, 13g Protein, 11g Net Carbs, 5g Fibre, 6g Net Carbs