Here's a fun crafty snack to make on a rainy day.
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
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.
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.
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.
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:
I placed cream cheese in a ziplock bag. Cut a tiny corner out and swirled it out onto the chocolate. Makes 6 cakes