Chocolate Cupcakes (Dairy-free, Grain-free, Sugar-free, Paleo, Low Carb, Keto)
Do you want to make a cake (or cupcakes) that will be delicious but also suitable for those with food sensitivities and those who want a low carb or keto treat? This is the recipe for you.
Cake Ingredients
- 1 cup organic raw cacao
- 2/3 cup coconut flour
- 1/2 cup granulated Monk Fruit Sweetener
- 1 tsp baking soda
- 1/4 tsp Real Salt
- 3 eggs
- 1/2 cup full fat canned coconut milk
- 1/4 cup avocado oil
- 1 tsp vanilla
- 20 drops stevia (I used 10 drops Chocolate Stevia and 10 drops Vanilla Stevia)
- 1 cup boiling water
Ganache Ingredients
- 3 oz 70% Dark Chocolate Bar
- 1/2 cup full fat canned coconut milk
- 1/2 tsp vanilla
- 8 drops Chocolate or Vanilla Stevia
Instructions for Cupcakes (or cake)
- Preheat oven to 350.
- Mix: Cacao, coconut flour, monk fruit sweetener, baking soda, salt
- In a separate bowl whisk eggs, 1/2 cup coconut milk, avocado oil, vanilla, 20 drops stevia
- Add the wet ingredients to the dry ingredients and mix by hand.
- Slowly add the boiling water, a little at a time, whisking to combine. Stir until smooth. It will appear watery.
- Cupcakes: Fill silicone baking cups nearly full, about 12.
- Cake – Grease two six-inch molds
- Bake (cupcakes about 15 – 20 minutes; cake about 30 minutes). Do not overbake. The cake will be firm to the touch.
- Cool before removing.
Ganache Instructions
- Chop the chocolate bar into tiny pieces and place in a small bowl.
- In a small saucepan heat coconut milk, stevia and vanilla.
- Pour the heated milk over the chopped chocolate and let stand 5 minutes.
- Whisk until smooth.
Pour over cooled cupcakes.
Refrigerate.
Recommended
-
Easy Salmon PattiesMarch 28th, 2024
-
Creamy Dairy-Free Cauliflower BakeMarch 9th, 2024
-
Dairy-free Paleo Cloud Bread RecipeMarch 5th, 2024
-
Seared Salmon with Garlic AioliFebruary 14th, 2024
-
Pedialyte …. eeeek!February 6th, 2024
