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

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

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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

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!

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