These delicious chocolate cupcakes are low carb and sugar free!
As a coeliac I often miss out on delicious treats, and because next week is Diabetes Week it got me thinking about the restrictions imposed on diabetics.
I love to treat myself to delicious cakes and sugary treats and this is just not an option for diabetics. But why should anyone miss out?
So, I present to you low carb and sugar free chocolate cupcakes! They have just 5.8g of carbs - and they're also gluten free!
Now, when I first got to thinking about the recipe, I honestly had no idea where to start. But, after lots and lots of reading, I finally got an idea for what ingredients work well together.
These are made with a combination of almond flour and coconut flour. You can use ground almonds but it will be coarser so the texture may be denser. The ratio of these flours creates a texture that is so similar to a regular cupcake that you can hardly taste the difference!
Ensure that if you are diabetic, you buy the highest percentage dark chocolate - I used 90% and ensure that the cocoa powder is good quality.
The frosting is a cream cheese and dark chocolate combo and I have to say it's delicious. I'm happy to admit I've eaten it on toast, dunked fruit slices in it and even by the spoonful, it really is scrummy! However, if you aren't diabetic and fancy a little more sweetness, then swap the cream cheese and dark chocolate frosting for regular buttercream and dark chocolate frosting.
The chocolate flavour is more rich and less sweet that a sugar-full cupcake, but they're still completely delicious and moreish!
Whether your diabetic or not, I'd highly recommend trying these cupcakes because you wouldn't believe they're so much healthier than sugar and carb-full ones!
If you're interested in learning more about diabetes, or getting involved in Diabetes Week, click the link here to know more.
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 10 mins
60g unsalted butter
60g sugar substitute (I used erythritol)
4 medium eggs
1 tsp vanilla extract
100g almond flour
60g coconut flour
1 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1/2 tsp xanthan gum
90g cocoa powder (ensure it is sugar free)
1/2 tbsp instant coffee in 100ml boiling water
2 tbsp Greek yoghurt
1 tbsp milk
180g cream cheese
50g dark chocolate, melted (75% - 90%)
This sponge is beautifully moist!
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar substitute and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Now add the vanilla extract.
In a separate bowl, mix together the almond flour, coconut flour, cocoa powder, baking powder, bicarbonate of soda and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Mix the boiling water and instant coffee and slowly pour this into the batter, continuously mixing until fully incorporated.
Spoon in the Greek yoghurt and milk and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This frosting is so moreish - it's not only great on cupcakes but toast too!
While the sponges are cooling, move onto the cream cheese frosting.
Melt the dark chocolate in the microwave in 20 second increments.
In a bowl add the cream cheese and cream until silky, then add the chocolate and mix until fully incorporated.
Making sure the sponges are completely cool, add a dollop of the frosting on top and smooth with a knife.
Grate some dark chocolate and sprinkle on top and add a final piece of dark chocolate to decorate.
Enjoy your low carb, sugar free cupcakes!