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Low-Carb Chocolate Cupcakes with Creamy Frosting

recipe at a glance
Rating: 5/5 5 stars
4 reviews
3 comments

ready in: 30-60 minutes
serves/makes:   16
  

recipe id: 14100
Low-Carb Chocolate Cupcakes with Creamy Frosting Recipe
photo by: Vakerie Mendenhall
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ingredients


Cupcakes

2 cups almond flour
1 cup Splenda sugar substitute
6 tablespoons butter
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
5 eggs, separated
2 teaspoons baking powder
5 tablespoons cocoa powder

Frosting

1 package sugar free vanilla pudding mix (or use chocolate flavor)
1 container (8 ounce size) mascarpone or cream cheese
1 cup heavy cream
3 pkts Splenda sugar substitute
half and half (to thin to make spreadable if needed)

directions

Preheat oven to 325 degrees F.

Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. All vanilla and sugar substitute, beat until mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add half of the almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.

Bake at 325 degrees F about 15 - 20 minutes until cracked on top.

Frosting: Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and sugar substitute and mix well. Add half and half in 1/2 teaspoon amounts if needed.

Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat.

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nutrition

284 calories, 21 grams fat, 15 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
125%
number of 3 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe3



Guest at CDKitchen.com



REVIEW: recipe rating
Made them with a chocolate whipped cream frosting (add unsweetened cocoa to the heavy cream when beatomg, sweeten with liquid splenda and add just a small amount of sf chocolate pudding mix for stability). Yummy!



Guest at CDKitchen.com
May 13, 2014

Louie
COMMENT:
One question, does the recipe really call for one cup Splenda? wouldn't they come out really sweet? and would add lots of carbs.



Guest at CDKitchen.com



REVIEW: recipe rating
This are great with whipped cream on them. In the Metabolism Miracle they are considered "neutral" so allowed...no sugar, no starch.



Guest at CDKitchen.com
Oct 21, 2013

New To Low Carb
COMMENT:
I can't wait to try this recipe!



Guest at CDKitchen.com



REVIEW: recipe rating
Yummy! Yummy! Yummy! It's so nice to be able to enjoy chocolate again! Thank you! I'll be making this again.



Guest at CDKitchen.com
Feb 25, 2012

Roy
COMMENT:
The recipe as a whole is not low carb. (15 carbs)
The cupcakes themselves are very low carb. 4 each with 2 fiber making 2 net carbs.
The problem lies with the pudding mix in the frosting which though sugar free is still high in starches.
Using a low carb frosting of which many are available it is a WONDERFUL low carb dessert. (I use cream cheese thinned with a bit of cream and sweetened to taste.)
I will be using this recipe.



Guest at CDKitchen.com



REVIEW: recipe rating
These are amazing! A great fix when you are craving a sweet piece of cake. My girls (10 and 7) were raving about them :)