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