Chocolate #LCHF Cupcakes!

Chocolate #LCHF Cupcakes!

I have been experimenting again! It’s that time for me again and I’m craving chocolate so I have to do something to my chocolate nightmare a dream land!  So I used my previous recipe and changed it a bit.   I made cupcakes instead of small microwaved bowl cakes.  The texture was much better when baking!  There are 4 cupcakes in the photo and it’s because the first time I made them I went for 4, they weren’t very tall.  So when I tried it again I did 3 cupcakes and it was perfect!

Preheat oven to 350 degrees and use silicone muffin liners or paper. I use silicone and they don’t stick at all.

Ingredients:
1 egg
1 tbsp heavy cream
2 tbsp cary’s sugar free syrup
1.5 tbsp tropical traditions coconut oil
2 tbsp hersheys bakers cocoa
1/2 tsp baking powder
1/4 tsp salt
1 packet of no carbs blend stevia

Directions:
Add wet ingredients and mix well till thick and custard like, then add the dry ingredients and stir until smooth! Fill each cupcake liner equally (Makes Only 3 Cupcakes), and bake for 20 minutes roughly! Depending on the oven it may be a minute or two more or less.

Icing Ingredients:
3 – 4 tbsp heavy cream
2 tsp bakers cocoa
1/4 tsp vanilla
1.5 tbsp cary’s sugar free syrup

Directions for icing:
Whip heavy cream until it starts to get a thicker, add cocoa and continue to beat, add syrup and vanilla and beat until thick like whipped cream.

I also have Pecan trees in my yard so I picked about an ounce or so once I shelled and toasted them. I chopped and topped the cupcakes!

Cupcakes serve 3, Each cupcake is around 3 carbs including the nuts! if you subtract nuts they are 2.6 net carbs each!