Recipes

Low Carb Chocolate Truffle Cupcakes Recipe

Atkins Low Carb Chocolate Truffle Cupcakes
3.3g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.9g

Protein

24.3g

Fat

4.5g

Fiber

259.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

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

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INGREDIENTS

  • 3 Tbsp butter, unsalted
  • 2 tbsp truvia, sweet completed granulated sweetener
  • 1 lrg raw egg
  • 4 tsp heavy whipping cream
  • 1 Tbsp tap water
  • 1 tsp vanilla extract
  • 2 tsp coconut flour, finely ground, organic
  • 5 Tbsp almond flour, super finely ground, gluten free
  • 2 Tbsp Hershey's special dark cocoa powder, dutched, 100% cacao
  • 0 1/8 tsp baking powder, low sodium
  • 0 1/8 tsp baking soda
  • 1 pinch table salt
  • 6 truffles Atkins Endulge Dark Chocolate Truffles
  • 0 1/2 cup heavy whipping cream
  • 2 Tbsp cream cheese
  • 0 1/2 scoop vanilla milkshake protein powder, gluten free

DIRECTIONS

  1. Heat oven to 325°F, and prepare a muffin pan with 6 liners.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.

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.

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