Low Carb Chocolate Cupcakes w/ Creamy Frosting

If you need a little something sweet to eat as a low-carb treat or if your family is trying to eat healthier even on those special occasions, then this could be the perfect recipe to try. And the recipe is not very hard to make at all, so ENJOY!

Thanks to http://www.low-carb.com/


Ingredients for Cupcakes

2 cups almond flour
1 cup Splenda (or sweetener equivalent)
6 Tablespoons butter
1/8 teaspoon cream of tartar
1 teaspoon Singing Dog Vanilla Extract
5 eggs, separated
2 teaspoons baking powder
5 Tablespoons Ghiradelli Unsweetened Cocoa

Preheat oven to 325°F.

Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla extract and Splenda.

Beat until well mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.

Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.
Bake at 325°F about 15 to 20 minutes until cracked on top.

Ingredients for Frosting

1 pkg Dixie Carb Counters Vanilla Pudding Mix
8 ounces cream cheese
1 cup heavy cream
3 packets Splenda
Half ‘n Half (to thin to make spreadable if necessary)


Whip cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda and then mix well. Add Half ‘n Half in 1/2 teaspoon amounts if necessary.

Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in a fudge pan, frozen and cut in squares as a treat.

Chocolate Pudding can be used for Chocolate Frosting or fudge.

Makes 16 cupcakes. 3g net carbs per cupcake unfrosted, 6g net carbs frosted.