These Cupcakes are light and fluffy. Topped with a Chocolate Cream Cheese Frosting.
Makes 6 Cupcakes
Preparation time: 30 minutes
Cooking time: 15 minutes
Total Time: 1 hour 15 minutes
• 1/4 Cup of Blanched Almond Flour
• 2 Tbls. Lupin Flour
• 3 Tbls. Cacao Powder
• 1/4 Cup Lakanto Classic Monkfruit Sweetener
• 1/4 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1/4 tsp Cinnamon
• Pinch of Salt
• 1 Large Egg
• 1 Tbl. Heavy Whipping Cream
• 2 Tbls. Sour Cream
• 1/2 tsp. Vanilla Extract
• 4 Tbls. Salted Butter, melted
1.) Preheat oven to 350•. Place 6 muffin liners into a muffin tin.
2.) Melt Butter on low heat. While that’s melting place all dry ingredients into a large bowl. Mix until combined.
3.) Add all the wet ingredients, except for the melted butter, to the dry ingredients. Mix until combined, and then add the melted butter, and stir until incorporated thoroughly.
4.) Place batter evenly between the 6 muffin cups.
5.) Bake on middle rack for 15 minutes. Check at the 15 minute mark with a skewer. Leave in the muffin tin for a few minutes then transfer to a drying rack to cool.
Chocolate Cream Cheese Frosting
• 4 ozs. Cream Cheese, Softened
• 1 Tbl. Salted Butter, Softened
• 1/4 Cup + 1 Tbl. Powdered Erythritol, Sifted
• 1/2 tsp. Vanilla Extract
• 1/4 Cup Lily’s Semi Sweet Baking Chips, melted
1.) Over low heat melt, 1/4 Cup of Lily’s Chocolate. Set aside.
2.) Place everything except Lily’s Chocolate in your stand mixer, or large bowl with a hand mixer. Mix until well combined, then add the melted chocolate to the mixer, and mix it all together.
💙 Notes 💙
💙 Lupin Flour is a newer low carb flour. It is made from Lupin Beans. It is high fiber and Low Carb. I have only tried the Lupina Brand, which I bought from Amazon. It is kind of a strong flour so it can’t really be used on its own. You will also notice if you taste the batter there is a beany sort of bitter flavor. Once it’s baked you don’t taste it.
💙 These would also make some tasty Chocolate Muffins, by adding in some of your favorite Sugar Free Chocolate Chips, or Lily’s Chocolate Bar chopped up. Think of all the flavor combinations, like Lily’s Blood Orange or Chocolate Mint.
💙 I just used Sunfood Cacao Powder because that’s what I had on hand. I’m sure any Unsweetened Cocoa would work.
💙 Make sure you use Blanched Almond Flour. I use Anthony’s Blanched Almond Flour.
💙 So many Frosting options. You could do my Chocolate Cream Cheese Frosting, Cream Cheese Frosting with some Fresh Raspberries on top. Salted Caramel Frosting by adding Lakanto’s Caramel Syrup to the Cream Cheese Frosting and a pinch or two of Salt. You could add Mashed Strawberries to the Cream Cheese Frosting. You can find the Cream Cheese Frosting Recipe on my Mini Spice Cake Recipe. So the skies the limit on different flavor combos.
💙 These keep on the counter for 2 days, if it’s not to warm. If it’s warm I would keep them in the fridge if frosted. Another option is to keep the cupcake part on the counter unfrosted, but in a container. Make the frosting and pop into the fridge. Then when you’re ready take the prepared frosting from the fridge, let it soften a bit on the counter, and then frost them. This will keep the cupcake part fluffy.