Brownie cupcakes with cream cheese frosting
The almond-flour chocolate base provides protein and fat, while cream cheese adds a smooth creamy texture. These small cupcakes are convenient as a keto dessert. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Mixer, Oven
571
Servings: 6 (1 serving ≈ 61 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Beat egg whites (60 g) with erythritol (30 g) to firm peaks. Mix melted butter (30 g) with 30% sour cream (50 g), then add almond flour (50 g) and cocoa powder (15 g).
Gently fold in the whites, divide the batter among 6 silicone molds, and bake at 180°C for about 22 minutes. Cool the cupcakes.
For the frosting, melt butter (10 g), combine it with cream cheese (100 g) and erythritol (20 g), beat until smooth, and decorate the cooled cupcakes.
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