Low Carb Choc Cupcakes

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!

By Joanne  Print

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  • Prep 10 MINS
  • Cook 15 MINS
  • Yields 12 Cupcakes


 2 eggs

 1 cup milk of choice (250ml)

 1/3 cup melted butter (70g)

 1 pack of Low Carb Chocolate Cupcake Mix



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).


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 Sugar Free Icing Mix.


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.

^Nutritional values are averages only – subject to seasonal variation.

Nutrition Facts

Serving size1g
Energy120 Cal (502 Kj)
Fat, total8g
- Saturated fat4g
Carbohydrate, total5g
- Sugar1g
Dietary fibre3g

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