Low Carb Cappuccino Cupcakes | PBCo. Low Carb Foods
Protein7gFat18gCarbs5g

Low Carb Cappuccino Cupcakes

These Low Carb Cappuccino Cupcakes taste like mini Tiramisu's 😍 Just the right amount of sweetness, and the bitterness of the coffee.

These will be a hit for those who LOVE coffee 😋 Under 5g carbs! Yasss!

By Joanne  , , , Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 12 cupcakes

Ingredients

 1 pack of Low Carb Vanilla Cupcake Mix

 2 eggs

 1/2 cup milk of choice

 80g butter, melted.

 1-2 Tablespoon instant coffee

Icing

 200g cream cheese

 2 tbsp butter (40g)

 1/3 cup (75g) of Sugar-Free Icing Mix

 1-2 tablespoons of instant coffee to stir through the icing (optional, but sooo good)

Directions

IMPORTANT NOTE: If you are using our PREVIOUS RECIPE of Vanilla Cupcake Mix (220g pack) Please follow the measurements for the butter (70g) and milk (250ml) on the pack. All other additions will stay the same.

1Preheat oven to 170 degrees

2Prepare a cupcake tin with baking paper cases/ or use a silicon baking tray.

3In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.

5Stir through the instant coffee then portion into 12 prepared patty cases.

6Bake on the top shelf got 10-15 mins, or until the cupcakes spring back.

7Remove from oven and cool on a cooling rack

8Once cooled completely, you can ice.

9Icing made per packet instructions, stir through the instant coffee (if you like extra coffee-ness)

10Ice and dust with cocoa powder.

We use unsweetened almond milk in our baking.

Nutrition

Serving size73g
Energy221 Cal (925 Kj)
Protein7g
Fat, total18g
- Saturated fat9g
Carbohydrate, total5g
- Sugar1g
Sodium131mg

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