Hi-Protein Creamy Chocolate Cupcakes2013-05-27
- Yield : 1 tray
- Servings : 12
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Delicious keto-friendly chocolate cupcakes – all the right taste for only 1g net carbs per cupcake!
- Eggs, whole, 2
- Protein powder, low carb (under 3g carbs per serving), 100g (4 scoops)
- Mascarpone, 350g
- Dark cocoa powder, unsweetened, 15g
- Espresso, 6 shots
- Flaxseed, ground, 15g (1 heaped tbsp)
- Liquid sweetener, 20 drops
- Vanilla flavoring
Preheat oven to 175 degrees C (335 degrees F).
Separate the eggs and beat the egg whites in a large mixing bowl.
Mix 50g of the protein powder (chocolate or cookies flavor works best) with the cocoa powder and the flaxseed, then incorporate the dry mix into the beaten egg whites.
In a small bowl, whisk 150g mascarpone cheese with a fork, then incorporate it into the previously obtained mix.
Pour the mix into 12 cupcake moulds (silicone moulds are easy to use and wash and are entirely non-stick) and bake for about 15 minutes.
In the meantime, prepare the cupcake topping: whip well the remaining mascarpone cheese with the remaining protein powder (chocolate or vanilla flavor), then incorporate the 2 egg yolks and add vanilla flavoring to taste. Add 10 drops of liquid sweetener (or adjust to your taste) and mix very well.
When the cupcake moulds are cooled, soak the cupcake bases with espresso or strong black coffee, about 1/2 shot per cupcake. Sweeten the coffee with 5-10 drops of liquid sweetener.
Let the cupcakes absorb the coffee, then divide the topping equally into the 12 moulds. Decorate with small beads if you wish, and let them chill overnight before serving.
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This information is per serving.