Chocolate 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!

Nutrition needs vary. Ingredient brands and recipes may change over time, so check labels if you are tracking carbohydrates or allergens.