Chili Chocolate Cupcakes with Lime Topping
Servings: 12 cupcakes
Calories: 291kcal
Low carb chocolate cupcakes with a hint of spices are topped with a lime cream cheese frosting.
Print Recipe
Ingredients
- 2 cups almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- 4 medium eggs
- ¼ cup monkfruit or other low carb sweetener
- ¼ cup cocoa powder unsweetened
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ¼ cup water
Cream Cheese Topping
- 3 tablespoons butter softened
- 8 oz cream cheese softened
- 1 cup allulose
- 1 lime zest & juice
Instructions
- Preheat theoven to 180C/350F degrees.
- In a medium bowl, mix the almond flour, baking soda and salt together.
- In another bowl mix the butter, water, eggs, monkfruit and spices.
- Combinethe wet and dry ingredients together, and stir well.
- Line a muffin tin with cupcake cases. Pour in mixture and bake for 20-25 minutes until firm.
Make the topping
- Whip the cream cheese and butter, cream cheese in a bowl until smooth and creamy.
- Add the allulose and whip until blended.
- Add the lime juice and zest and blend until smooth.
- Spoon or pipe on the top of the chocolate chili cupcakes.
Notes
Makes 12 cupcakes at 4g net carbs including the frosting.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Nutrition
Serving: 1cupcake | Calories: 291kcal | Carbohydrates: 7g | Protein: 7g | Fat: 28g | Fiber: 3g