Paleo Chocolate Cupcakes
User Reviews
5
3 reviews
Excellent
Paleo Chocolate Cupcakes
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These Paleo Chocolate Cupcakes taste great with frosting or without. They're gluten free, sugar free, and dairy free too!
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Ingredients
Cupcakes
- 1 cup pumpkin (or other squash; use either pureed and drained or canned)
- 1 cup almond butter (or other nut or seed butter)
- 2/3 cup cocoa powder sifted
- 2 teaspoons cardamom
- 2 teaspoons vanilla
- 1/8 teaspoon cloves ground
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 egg
- 2 1/4 teaspoons stevia 60 drops; or to taste, liquid form
Frosting
- 1 medium to large sweet potato (See baking directions below.)
- 5-10 teaspoons cinnamon
- 2 teaspoons lemon juice (preferably fresh)
- 1 teaspoon vanilla
- 5/6 teaspoon stevia 20 drops, liquid form
- 2 tablespoons coconut oil (melted)
Instructions
Cupcakes
- Preheat oven to 350°F.
- Place all ingredients into a bowl and mix until combined.
- Scoop into paper lined muffin tin or into cake pan.
- Bake for 20-30 minutes until it looks set and a toothpick in the center comes out clean.
- Cool and enjoy!
Frosting
- Wash sweet potato. Prick with fork a few times. Place on baking sheet and bake at 400°F for 30-40 minutes until tender. Let it cool a bit. Peel the skin off.
- Scoop out the filling and place in a mini food processor or blender and puree. Reserve 1 cup of the puree for the frosting.
- Ensure all ingredients are at room temperature or a little warmer.
- Using a hand mixer beat all ingredients into a bowl, scraping down the sides a few times. Adjust flavors to taste.
- Spread onto cupcake or cake with a knife or use a frosting piping bag for a more fancy look.
- Enjoy!
Notes
- Squash options: I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results. Sweet potato can also be used but is higher carb.
- Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven't tried that. I think sunflower seed butter would be the best option.
- Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
- To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup.
- Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
- Carob Alternative: If using carob, you might want to cut back on the sweetener since carob has some inherent sweetness to it.
- Squash options: I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results. Sweet potato can also be used but is higher carb.
- Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven't tried that. I think sunflower seed butter would be the best option.
- Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
- To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup.
- Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
176mg
(7%)
Potassium
622mg
(13%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
8020IU
(160%)
Vitamin C
9mg
(10%)
Calcium
208mg
(21%)
Iron
2mg
(11%)
Net Carbohydrates
15g
Nutrition Facts
Serving: 8cupcakes
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 176mg | 7% |
| Potassium | 622mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 8020IU | 160% |
| Vitamin C | 9mg | 10% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
| Net Carbohydrates | 15g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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