Chocolate coconut cupcakes
Almond flour and coconut paste make these cupcakes dense and satisfying, while cocoa and sugar-free white chocolate provide a rich chocolate flavor. Egg adds complete protein, making this a convenient portioned bake with coffee.
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Inventory: Oven
290
Servings: 8 (1 serving ≈ 72 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix eggs (150 g), erythritol (50 g), vanilla (2 g), starch-free baking powder (10 g), cocoa (20 g), almond flour (150 g), and Himalayan salt (1 g). Add olive oil (120 g) and mix into a thick batter. The total amount of erythritol for this recipe is 50 g.
Melt sugar-free white chocolate (35 g), combine it with coconut paste (35 g), and fold it into the batter. Divide the mixture between 8 molds.
Bake the cupcakes at 200 degrees C for about 13 minutes, until risen and set in the center. Cool completely before serving.
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