Low Carb Choc Cupcakes Header
Low Carb Choc Cupcakes Header

Low Carb Choc Cupcakes

By Luke Hopkins  Print

January 12, 2019

For when you really need that decadent chocolate hit – but want to save yourself (or your family) from that sugar overload! 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!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 12 Cupcakes

Ingredients

2 eggs

1 cup milk of choice (250ml)

1/3 cup melted butter (70g)

1 pack of Low Carb Choc Cupcake Mix

Directions

Preparation

1Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers.

2Spray the inside of wrappers with oil to avoid any sticking (or use a silicone tray).

Method

1Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour this wet mix into the dry cupcake mix and gently fold until just combined.

2Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.

3Place on the top shelf of the preheated oven, and bake for 15-20 minutes. Rotate tray at halfway to ensure even baking. Remove cupcakes from oven and place on a cooling rack.

4Cupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix.

Storage

1Cupcakes 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.

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Nutrition Facts

Serving Size1 Cupcake (53g)
Calories120
Sodium94
Protein4.3
Sugar0.5
Total Fat8.3
Saturated Fat4.4
Total Carbs5.1
Dietary Fiber3.0

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