Soft and Creamy Low-Carb Cupcakes without Flour

These cupcakes are truly amazing. They are so soft, and puffy simply melts in your mouth. Perfect dessert for my the loved ones. The recipe is dairy-free, low-carb, gluten-free, and grain-free. The best thing about them is that you can make them whenever you want for any occasion. Those people who will try them never will guess that they are low-carb.

Way of preparation – easy

Prep time

  • Prep time – 5 + 5 minutes
  • Cooking time – 25 minutes
  • Passive time – 10 minutes
  • Yields – 12 cupcakes

Low-Carb Cupcakes – Recipe

Ingredients 
Base 

  • 4 eggs whites
  • 4 tablespoons Stevia powder
  • 6 Tsp coconut oil (or olive oil)
  • 4 tablespoons ground walnuts
  • 4 tablespoons of large ground walnuts

Topping 

  • 3 oz dark chocolate
  • 1.5 oz white chocolate for cooking

Instructions how to make these amazing cupcakes

  • Turn on the oven to 350 F
  • Whisk the eggs whites with an electric mixer to get a firm foam
  • Add remaining ingredients and stir with a wooden spoon to get a compact mass
  • Pour the mass into a  greased muffins molds ( I lined them with baking papers)
  • Align it with the spoon
  • Bake in the well-heated oven at 350 F (180 C) for about 30 minutes. Take out from the oven
  • Meanwhile, melt the dark chocolate
  • Put 1 teaspoon on each cupcake
  • Set aside a little while about 5 minutes
  • Melt the white chocolate, and put it on the top of cupcakes
  •  You can eat them right now, or wait a 10 more minutes
  • They are perfect in both way
  • You can sprinkle them with ground walnuts if you like
  • Serve and enjoy

Nutritional Information (amount per cupcakes) 

Weight – 1 cupcakes – 45 grams

  • Calories – 99 kcal
  • Proteins – 2 g
  • Carbs – 1.75 g ( Fiber 0.33g)
  • Fats – 9.25 g

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