Low Carb Chocolate Cupcake
It is possible to make delicious cupcakes without all the refined, carb-laden ingredients.
This recipe couldn’t be easier and combines healthy, nutrient-dense alternatives that deliver all the flavour without the guilt. Not only are these cupcakes low in carbohydrates, they are also high in protein, so ideal for pre or post workout snacks, and perfect for keeping blood sugar balanced when you’re caught short.
Great for kids too – they are nut-free, which makes them suitable for school lunch boxes, or why not make try making them for a birthday party, just ice and decorate them to make them extra special.
The flour used in these cakes is coconut flour, which is high in fibre, low in carbohydrates and has the ability to absorb lots of moisture, so only a small amount is needed.
The sweetness is provided by a special type of palm sugar called Palmyra jaggery, available in health foods shops or online under the brand Sugavida, which is low GI, low fructose, high in B vitamins and also has an alkalising effect in the body. Cocoa powder, or even better, raw cacao powder, adds cell-protective antioxidants, as well as magnesium, calcium and iron.
| Ingredients (makes 12) |
|---|
| 30g coconut flour |
| 20g cacao (or cocoa) powder |
| 60g Palmyra jaggery (Sugavida) |
| ½ tsp baking powder Small pinch sea salt |
| 4 large eggs |
| 60g unsalted butter, melted |
| 1 tsp vanilla extract |
Line a cupcake tin with 12 liners, and preheat the oven to 175 degrees C.
Put all the dry ingredients into a food processor and pulse to combine. Then add the four eggs, vanilla extract and the melted butter and pulse again until combined. Pour/spoon the mixture into the cupcake cases and bake for 12 minutes or until firm to the touch. They can also be made using a hand mixer instead of a food processor.
