These dark chocolate and almond cupcakes are to die for! They are moist, delicious, and very low in carbs.
Yield: 12 Servings (1 cupcake per serving)
Total Time: 42 Minutes
Prep Time: 20 Minutes
Cook Time: 22 Minutes
Ingredients:
- ¾ cup almond flour
- 1 cup unsweetened cocoa powder
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 large eggs, beaten
- 2 tbsp. coconut oil, melted
- 1 cup Greek yogurt
- 1 tbsp. vanilla extract
- ¼ cup unsweetened almond milk
- ⅔ cup pure maple syrup
- ¼ cup non-fat milk
Directions:
Preheat oven to 350°F (177°C). Prepare a standard 12-cup muffin tin by lining the cups with paper liners and coating liners with cooking spray.
In a bowl, mix cocoa powder, almond flour, salt, and baking powder.
In another bowl, whisk together eggs, coconut oil, and vanilla extract; whisk in Greek yogurt and smooth. Stir in maple syrup and whisk in milk and the flour mixture until smooth and well-blended.
Divide batter equally among the lined cups and bake for about 22 minutes or until a tester inserted comes out clean. Remove the cupcakes from oven and let cool in the tin for about 15 minutes; transfer them to wire rack to cool completely.
Nutritional Information per Serving:
Calories: 137; Total Fat: 7.1 g; Carbs: 18 g; Dietary Fiber: 2.9 g; Sugars: 11.4 g; Protein: 4.3 g; Cholesterol: 31 mg; Sodium: 70 mg
DAR -0083 RevA 06/2019