Small, tender and juicy cupcakes are the perfect way to satisfy your cravings for sweets! No sugar, no gluten, not even milk. Plus they are easy to make!
Cooking time 21 min.
Serving amount 18
Ingredients :
Almond butter or sugar-free peanut butter 250 g
Erythritol 150g
Cocoa 2 tablespoons
PB2 or protein 2 tablespoons
Egg 2 eggs
Butter, melted 1 Tbsp.
Water 2 tbsp.
Vanilla Extract 1 tsp.
Soda 1 tsp.
Candy Crisps/Sugarless Drops 50g
Step 1
In a large bowl mix almond/peanut butter, erythritol, cocoa, PB2/protein, eggs, oil, water, vanilla extract and baking soda. Using a mixer, mix the ingredients until smooth. You should get a fairly thick batter. Add the chocolate chips.
Step 2
Divide the batter evenly into 18 mini muffin tins and place in a preheated 180°C oven for 11 minutes, then remove and cool.
Enjoy!
Energy content per cup
Calories from fat 90
Calories 115
Fats: 10g
Carbohydrates: 3.8 g
Fiber: 2.4 g
Digestible carbohydrates: 1.4 g
Protein: 4 g
