Low Carb Choc Cupcakes
No one will ever believe just how healthy these cupcakes are – so you don’t have to deal with the kids bouncing off the walls from crazy sugar hits at your next party!
1 pack of Low Carb Chocolate Cupcake Mix
Preheat a fan-forced oven to 170°C and prepare cupcake tray with 12 wrappers. Prepare a muffin tray with 12 cupcake wrappers. Spray inside wrappers with oil to avoid sticking (or use a silcone tray)
In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix.
Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into 12 wrappers.
Place tray in preheated oven, and bake for 15-20mins until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.
Let cupcakes cool completely before icing with our Sugar Free Icing. Then ENJOY!
We use unsweetened almond milk in our baking. Macros based on an un-iced cupcake.
Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.
Calories 143, Protein 4.8 grams, Fat 9.9 grams, Saturated Fat 6.2 grams, Carbs 6 grams, Sugar 0.4 grams, Fiber 3.1 grams, Sodium 127 milligrams
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