Low Carb Chocolate Truffle Cupcakes
3.3g
Net Carbs
5.9g
Protein
24.3g
Fat
4.5g
Fiber
259
Calories
Cooking tip: This baking recipe was developed at high elevation. If you find your cupcakes don’t rise as expected, or take way longer to fully bake, this is the reason why. At lower elevations, try reducing the oven to 300°F and extend the baking time by 10-15 minutes. If you find the cupcakes do not rise, try adding another 1/8 teaspoon baking powder and decrease the amount of water by a teaspoon. These are a few options to try, and may need to be further explored if you are at a very low elevation.
Ingredients:
- 1 teaspoon vanilla extract USDA
- 3 tablespoons butter, unsalted USDA
- 2 tablespoons truvia, sweet completed granulated sweetener
- 1 lrg raw egg USDA
- 1 tablespoon tap water FNDDS
- 4 teaspoons heavy whipping cream USDA
- 2 teaspoons coconut flour, finely ground, organic King Arthur Flour
- 1/8 teaspoon baking powder, low sodium USDA
- 5 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
- 2 tablespoons Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's
- 1/8 teaspoon baking soda USDA
- 6 truffles Atkins Endulge Dark Chocolate Truffles
- 1 pinch table salt USDA
- 1/2 cup heavy whipping cream USDA
- 2 tablespoons cream cheese USDA
- 1/2 scoop vanilla milkshake protein powder, gluten free Quest Nutrition
Directions:
- Heat oven to 325°F, and prepare a muffin pan with 6 liners.
- In a medium bowl, use an electric hand mixer to cream together room temperature butter and sweetener until lightened and well combined, about 3 minutes. Add room temperature egg mixing until fully incorporated. Add 4 teaspoons heavy whipping cream, water, ½ teaspoon vanilla extract, and coconut flour, blending well.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients, mixing on low until smooth and thick.
- Divide batter evenly into the muffin liners, about 2 tablespoons in each. Press one unwrapped Atkins Endulge Dark Chocolate Truffle into the center of the batter in each cup. Bake for 15-20 minutes, until a toothpick into the edge comes out with just a few crumbs. Allow to cool for 5 minutes in the muffin tin, then remove to cool fully.
- To make the icing, in a medium bowl use a hand mixer to whip ½ cup heavy cream with remaining ½ teaspoon vanilla extract to stiff peaks. In a separate bowl combine softened cream cheese and protein powder until well combined, creamy and fluffy. Add half the whipped cream to the cream cheese, mixing on low until combined. Add remaining whipped cream and fold to combine. Top each cupcake evenly with icing. One cupcake as described is one serving.
