Super Chocolate Cupcakes (Paleo, Low-Carb)
Can you never have enough chocolate? Then you'll LOVE these super chocolate cupcakes! Not only are they paleo and low-carb, but they're also dairy-free, gluten-free and grain-free.
Servings: 12 cupcakes
Ingredients
Dry Ingredients
- 1/4 cup tapioca flour (30 g)
- 1/4 cup coconut flour (28 g)
- 3/4 cup granulated sweetener of choice (36 g) I used Pyure stevia blend
- 1/2 cup cocoa powder (40 g)
- pinch Salt
- 1 teaspoon baking soda
Wet Ingredients
- 2 oz 90% or 100% dark chocolate
- 3 tablespoons butter or coconut oil
- 3 eggs
- 1/2 cup unsweetened coconut or almond milk (4 oz)
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients together in a medium bowl
- In a second microwave-safe bowl, add dark chocolate and butter or coconut oil. Microwave in pulses of 20 seconds until melted.
- To the melted chocolate mixture, add eggs once at a time until fully-mixed.
- Add wet ingredients to the dry, and mix well.
- Add coconut or almond milk to the mixture and stir until well-mixed and batter is smooth.
- Spoon into 12 muffin cups.
- Place in oven to bake until a toothpick can be pulled out cleanly, which should take about 20-25 minutes.
Notes
Nutrition Facts (per cupcake, recipe makes 12 cupcakes): 86 calories, 6 g fat, 20 g total carbs, 3 g fiber, 12 g sugar alcohol (5 g net carbs), 3 g protein