Here's a fun crafty snack to make on a rainy day.
Cupcakes:
1/2 cup of blanched almond flour
3 eggs, separated
1/4 tsp Celtic sea salt
1/4 tsp baking soda
1 tsp vanilla
2 TBS cocoa powder
1/4 cup of Swerve (Erythritol and 1 tsp stevia)
4 TBS coconut oil or butter
FROSTING:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream or coconut milk
1/4 cup Confectioners Swerve (or powdered* erythritol)
1 tsp stevia glycerite
Whip the egg whites until stiff peaks form. Combine the yolks, sweetener, oil/butter and whisk until well-blended. Combine all the dry ingredients, blend well. Gently fold the wet ingredients into the whipped whites and then slowly fold in the dry mixture, and blend well. Fill the cupcake pan 3/4 of the way full. Bake for 15-18 minutes at 350 degrees F, or until a toothpick comes out clean.
CHOCOLATE Frosting: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick.
CREAMY FILLING:
Option 1 (lighter in calories, but must be eaten the same day)
2 egg whites
1/8 cup Swerve (or a few drops of stevia glycerite)
Whip egg whites to stiff peaks. Blend in sweetener and re-whip until stiff peaks form again. Place filling in filler tool (I used a ziplock and cut a tiny hole in the corner). Place cooled cupcake on it's side and inject filling into it.
OPTION 2
1 cup heavy cream or coconut cream
1/4 cup Swerve (or a few drops of stevia glycerite)
Whip the cream until light and fluffy, add in the sweetener. Use to fill cooled Twinkie same as above.
Nutritional Info
Using egg white filling: 195 calories, 5 carbs, 3.5 fiber, 1.5 net carbs
Using whipping cream filling: 297 calories, 6 carbs, 3.5 fiber, 2.5 net carbs
Swirly White Topping:
Cream cheese
I placed cream cheese in a ziplock bag. Cut a tiny corner out and swirled it out onto the chocolate. Makes 6 cakes
Wow, this post was perfect timing. Katie (the best friend who blogs with me at Unbreaded)is in town for the weekend, and we pretty much went nuts when we saw this recipe. We made them after dinner last night, and HOLY COW they were good. We didn't have a Chocoperfection bar, but we used a Lindt 85% dark chocolate bar for our icing with a packet of Truvia to sweeten it up a little, and it turned out delicious. Not as beautifully glossy as yours, but still great.
ReplyDeleteI'm definitely going to keep this one in my bag of tricks for parties and special occasions. It's recipes like this that show the world that people who watch carbs don't lead miserable lives!
Thanks Tracey!!! Feel free to add it to your site;)
ReplyDeleteHi Maria, I see you use Erythritol instead os xylitol and just wondered why? I was under the impression that xylitol is healthier for us?
ReplyDeleteErythritol is another natural sugar alcohol which has recently gained popularity because of its attachment to mainstream stevia-based sweeteners (Purevia and Truvia). Erythritol has several advantages over xylitol:
ReplyDelete1) it’s less likely to cause gastrointestinal upset - even when larger quantities are consumed
2) it has a glycemic index of 0, while xylitol registers at 13
3) erythritol has recently been shown to possess potent antioxidant properties that may be of special benefit to diabetics at risk for cardiovascular disease. Higher dosages of erythritol may be even more effective in the battle against S. mutans than xylitol.
oh wow I did not know that.... just that it is derived from corn, and xylitol from birch trees. That is the main reason that I thought it was better for us that and the fact that Whole foods does not carry it and Vitacost only has 1 brand of E and lots of xylitol brands.
ReplyDelete