Prep Time: 10 minutes
Cook Time: 18-20 minutes
For the cupcakes:
1/4 cup butter or coconut oil
3 tablespoons raw cocoa powder
1 teaspoon instant coffee granules
1/3 cup organic coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
3 tablespoons granulated sweetener
1/4 teaspoon salt
½ teaspoon vanilla extract or powder
1/3 cup lactose free milk or coconut milk or almond milk
For the coffee cream icing:
1 tablespoon hot water
1 teaspoon instant coffee
1 scoop vanilla whey protein powder
½ cup (100g) cottage cheese or cream cheese
Sweetener to taste
1Preheat oven to 180 °C and line 7 muffin tins with cupcake holders. .
2In a small saucepan, melt butter or coconut oil over a low heat; whisk in cocoa and instant coffee and set aside.
3In a small bowl, mix together coconut flour, baking soda, baking powder, sweetener and salt.
4In a larger bowl, beat eggs with vanilla until frothy. Add butter-cocoa mixture to eggs and beat until combined. Add half of the coconut flour mixture and beat on low for a few moments, then add almond milk and beat in thoroughly. Add remaining coconut flour mixture and beat on low until combined.
5Divide batter among the prepared muffin tins and bake 18-20 minutes, or until nicely browned.
6Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.
7For the icing, in a cup, stir together hot water and instant coffee until coffee dissolves; set aside.
8In a medium bowl, mix together whey protein powder and cottage cheese until well combined, and then stir in the coffee.
9Fill a piping bag with the cream and decorate your cupcakes.
calories 192 | total carbs 9g | total fat 13g | protein 10g | sodium 131mg | sugar 2g
- Low fat
- Low carb