Low-Carb Chocolate Cupcakes (Grain-free, Sugar-free, Gluten-free, Dairy-free, Nut-free, Paleo)
Low-Carb Chocolate Cupcakes (Grain-free, Sugar-free, Gluten-free, Dairy-free, Nut-free, Paleo)
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Website | the 3volution of j3nn |
Low-carb, gluten-free, grain-free chocolate cupcakes. Sugar-free (if using zero calorie sugarless sweetener), dairy-free, nut-free, and Paleo-friendly.
2.4g NET carbs per cupcake
Ingredients
- 4 large eggs (or egg replacement equivalent to 4 eggs)
- .5 cup Zsweet zero calorie sweetener or (1/3 cup Erythritol + 1 tsp stevia glycerite) For NOT low-carb honey or raw sugar or sweetener of choice* Stevia is another sugar-free alternative, check product details for conversion) (Erythritol is about 2/3 as sweet as honey or sugar, so adjust accordingly if using alternative sweetener. If using a non-brand erythritol, add 1 tsp stevia glycerite.)
- 1 teaspoon vanilla
- 1 teaspoon baking powder, sifted (preferably sodium-free)
- .25 cup unsweetened cocoa powder, sifted (Hershey's Special Dark cocoa powder is recommended)
- .25 cup coconut flour, sifted
- 1 tablespoon coconut flour, sifted
- .25 cup palm shortening (or butter or coconut oil), softened
- .25 cup water
- .5 tablespoon apple cider vinegar
- 2 tablespoons OPTIONAL: palm shortening or fat of choice for greasing pan if not using liners
Note
Recipe does NOT include chocolate glaze. The chocolate glaze I added consisted of 3 squares Green & Blacks 85% organic dark chocolate melted and mixed with .5 teaspoon coconut oil and 2 teaspoons unsweetened coconut milk.
Other frosting ideas:
- Nut butter
- Chocolate avocado mousse
- Coconut whipped cream (or whipped heavy cream)
- Powdered erythritol + water + vanilla glaze
Directions
| Step 1 | |
| Preheat oven to 350 degrees F Add eggs, vanilla, erythritol (or sweetener or choice) to mixing bowl; beat slowly and turn off when well blended | |
| Step 2 | |
| Sift all dry ingredients, then slowly add them to the mixing bowl and mix on low speed; add in shortening (or butter, etc.) and continue blending. Scrape the sides down every few seconds. Add in water and apple cider vinegar. Mix until smooth. If batter is too thin, add additional coconut flour by the teaspoon until it thickens. Be careful not to add too much! | |
| Step 3 | |
| Pour batter evenly into cupcake/muffin pan. If not using paper liners, grease pan well. | |
| Step 4 | |
| Bake on 350 degrees F for 25-30 minutes or until tooth comes out clean in center of cupcake | |
![low-carb_cupcakes_3_oct11-text_thumb[9]](http://www.j3nn.net/wp-content/uploads/2012/10/low-carb_cupcakes_3_oct11-text_thumb9.jpg "low-carb_cupcakes_3_oct11-text_thumb[9]")
![low-carb_cupcakes_nutritional_facts_thumb[1]](http://www.j3nn.net/wp-content/uploads/2012/10/low-carb_cupcakes_nutritional_facts_thumb1.jpg "low-carb_cupcakes_nutritional_facts_thumb[1]")
![low-carb_cupcakes_4_oct11_thumb[8]](http://www.j3nn.net/wp-content/uploads/2012/10/low-carb_cupcakes_4_oct11_thumb8.jpg "low-carb_cupcakes_4_oct11_thumb[8]")
- Erythritol: Zsweet or NOW Foods Erythritol
- Hain sodium-free baking powder
- Hershey’s Special Dark Cocoa Powder
- Coconut flour
- Spectrum Organic Palm Shortening
- Coconut oil
- Apple cider vinegar
- Cupcake liners
- Cupcake pan
- KitchenAid Mixer
{ 9 comments… read them below or add one }
Chocolaty and healthy? This is really something for me!
Do you deliver to Vancouver? If so, can I order a dozen??
Kidding of course, but these look fantastic and so perfect for your new eating plan. Hope you are doing well Jenn!!!
I notice you use acv in alot of your baking recipes. Why? Does it make a difference if you omit it? Thanks for an entertaining post!
Without gluten grains, it’s hard to get baked goods to rise well. Vinegar helps leavening agents, such as baking powder, raise the baked good a little more. Also, when using coconut flour, I think it helps to mask the coconut flavor a little more when you don’t want the coconut flavor to dominate. Coconut flour is generally mild, but I think the more neutral you can make it, the better.
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how tall is the cake at the end? I know this shouldn’t matter but I do like a fat cupcake.
thanks
Not very tall! Mine were up to the top of the cupcake wrapper. I’m sure there is a way to get them puffier, but I haven’t experimented with it too much. I’m sure the size muffin pan makes a difference also. I think I used a rather deep-cupped pan, which probably contributed to its short stature.
Please don’t use palm oils the use of these oils promotes the destruction of animal habitats. This recipe looks good I am new to the vegan world what kind of egg re-placer to you recommend?
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