Chocolate in the Middle and Low Carb

Sometimes you just need a cupcake, you know, the kind that you can pop into your mouth, and is amazingly satisfying! A low carb chocolate cupcake sounds about right…

If you’re saying ‘YES’ and know what I’m talking about, then you are reading the right blog post.

My sweet tooth is so intense, back in the day I could eat Hershey Kisses by the bag. No, I’m not proud of that, but just saying the sweet tooth is still going strong.

When I figured out how to get these moist minis filled with delicious chocolate, I knew they would be a hit!

These low-carb yummies are delicious with a cup of coffee, or for an afternoon snack! The kids are enjoying them too!

So much like the Babka, these cupcakes are super easy to whip up and will melt in your mouth, GUILT FREE!

Mini Chocolate Filled Muffins

Ingredients:

Cake:

1/4 cups powdered Swerve (or other low carb sweetener)

1/4 cup coconut flour (I use Bob’s Redmill)

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

4 TBSP coconut oil*

1/2 tsp vanilla extract

3 eggs

4 TBSP heavy whipping cream

Chocolate:

1/2 cup sugar-free chocolate chips (I use Lily’s Chocolate Chips)

Directions:

Cake:

Preheat oven to 400.
Combine coconut flour, salt, cinnamon, baking powder in a small bowl.
In a large bowl beat eggs, swerve, coconut oil, vanilla, and whipping cream until well combined.
Add dry mixture into large bowl, mix until well combined.
Pour into a greased mini muffin pan.*

Chocolate:

Melt chocolate chips in microwave in 15 second intervals. Mix well in between, so you do not burn the chocolate.
Put a dollop if melted chocolate on top of each mini.
Use a toothpick to swirl around
Bake for 10-12 minutes or until golden.
Cool completely and enjoy!