Chocolate Cupcakes with Whipped Cream Cheese Frosting (THM-S, Low Carb, Sugar Free)
Servings: 9 Cupcakes
Ingredients
For the Cupcakes
- ¾ Cups Baking Blend
- ⅔ Cups Gentle Sweet
or the equivalent of your favorite sweetener
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- ⅔ Cup Water
For the Frosting
- ½ Cup Heavy Whipping Cream
- 4 oz Cream Cheese Softened
- 1 ½ Tablespoons Gentle Sweet
Instructions
For the Cupcakes
- Preheat oven to 350.
- Prepare a cupcake pan with 9 liners, and grease liners well.
- In a large mixing bowl, mix all the dry ingredients together.
- Add melted coconut oil, vanilla, eggs, and water and mix well.
- Fill cupcake liners ⅔ full.
- Bake in preheated oven for 18-22 minutes, or until center tops of cupcakes are dry.
- Allow cupcakes to cool completely before frosting.
For the Frosting
- Beat softened cream cheese until smooth.
- Add heavy whipping cream and Gentle Sweet.
- Beat for 1-2 minutes, or until frosting becomes thick and fluffy.
Notes
Nutrition information per cupcake: Calories: 187; Fat: 20; Carbs: 7; Fiber: 5; Net Carbs: 2
Nutrition
Serving: 1g