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Almond-Raspberry Cupcakes


Atkins Almond-Raspberry Cupcakes
4.8g
Net Carbs
Prep Time: 15 Minutes
Style: American
Cook Time: 25 Minutes
Phase: Phase 2

7.4g

Protein

20.7g

Fat

4g

Fiber

236

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 2 large Egg (Whole)
  • 0.25 cup Unsalted Butter Stick
  • 0.33 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 tbsp Heavy Cream
  • 1 fl oz Tap Water
  • 0.5 tsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • 2 tsp Pure Almond Extract
  • 2.5 cup Almond Meal Flour
  • 0.5 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0.5 tsp Salt
  • 3.33333 tbsp Sugar Free Red Raspberry Preserves

DIRECTIONS

  1. Preheat oven to 350°F.  Place 10 paper cups in a muffin pan and set aside.  In a small bowl beat the egg yolks with 1/4 cup sucralose, butter, cream, water, lemon juice or vinegar and extracts until fully combined.  Set aside. 
  2. In another bowl beat the egg whites until frothy, add the remaining 2 tablespoons of sucralose and continue to beat until stiff peaks form.  Gently fold the egg whites into the egg yolk mixture.  
  3. In a separate bowl, combine the almond meal, baking powder and salt.  Gently fold into the egg mixture.  Divide this batter equally between the muffin cups then drop 1 teaspoon of raspberry jam into the center.
  4. Bake for 20-30 minutes until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 20 minutes.  Enjoy warm or at room temperature.  Refrigerate remaining cupcakes in an airtight container for up t0 one week and serve at room temperature.  These may also be frozen for up to 1 month. 

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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