Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Low-Carb Chocolate Cupcakes with Creamy Frosting
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- #14100
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
3 comments
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.
added by
internationalrecipes
nutrition data
284 calories, 21 grams fat, 15 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
August 29, 2017
Mine turned out very gritty and dryin texture. Not enjoyable at all
October 23, 2016
There is not enough moisture for these cupcakes. Recipe only shows butter and eggs as moisture. I made them and had to add Heavy whipping cream.
April 25, 2015
I made these last night and they came out very small? They were very good ,but don't know why they didn't rise?
July 12, 2014
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!
One question, does the recipe really call for one cup Splenda? wouldn't they come out really sweet? and would add lots of carbs.
March 16, 2014
This are great with whipped cream on them. In the Metabolism Miracle they are considered "neutral" so allowed...no sugar, no starch.
I can't wait to try this recipe!
March 9, 2013
Yummy! Yummy! Yummy! It's so nice to be able to enjoy chocolate again! Thank you! I'll be making this again.
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.
August 10, 2010
These are amazing! A great fix when you are craving a sweet piece of cake. My girls (10 and 7) were raving about them :)