Chocolate Hazelnut Swirl cupcakes made with sugar-free chocolate hazelnut spread (you can make your own here) and Greek yogurt makes this a rich and decadent dessert that's diabetes approved.
[cooked-sharing]
Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins
Cupcakes
5.3 ounces greek yogurt full fat
4 eggs
2 teaspoons vanilla
1/3 cup stevia and monk fruit blend such as Whole Earth Nature Sweet
1/4 cup golden monkfruit 1:1 sugar substitute such as Lakanto, or brown Swerve
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup liquid coconut oil
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar-free chocolate hazelnut spread such as Nekstella
Frosting
2 sticks butter softened
1/2 cup sugar-free chocolate hazelnut spread such as Nekstella
1 teaspoon vanilla
1 cup powdered sugar substitute such as Swerve
2 teaspoons monk fruit juice concentrate
1
Pre-heat oven to 350°F.
3
Mix together the Greek yogurt, eggs, vanilla, sweeteners, almond flour, coconut flour, coconut oil, salt, and baking powder.
5
Melt the sugar-free chocolate hazelnut spread for about 15 seconds and swirl it into the batter.
7
Add 12 liners to a cupcake pan. Fill the liners approximately 2/3 full.
9
Bake for 25 minutes or until done.
11
Remove from oven and allow cupcakes to cool.
13
Mix together all frosting ingredients and frost cupcakes once cool.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cupcakes
5.3 ounces greek yogurt full fat
4 eggs
2 teaspoons vanilla
1/3 cup stevia and monk fruit blend such as Whole Earth Nature Sweet
1/4 cup golden monkfruit 1:1 sugar substitute such as Lakanto, or brown Swerve
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup liquid coconut oil
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar-free chocolate hazelnut spread such as Nekstella
Frosting
2 sticks butter softened
1/2 cup sugar-free chocolate hazelnut spread such as Nekstella
1 teaspoon vanilla
1 cup powdered sugar substitute such as Swerve
2 teaspoons monk fruit juice concentrate
Directions
1
Pre-heat oven to 350°F.
3
Mix together the Greek yogurt, eggs, vanilla, sweeteners, almond flour, coconut flour, coconut oil, salt, and baking powder.
5
Melt the sugar-free chocolate hazelnut spread for about 15 seconds and swirl it into the batter.
7
Add 12 liners to a cupcake pan. Fill the liners approximately 2/3 full.
9
Bake for 25 minutes or until done.
11
Remove from oven and allow cupcakes to cool.
13
Mix together all frosting ingredients and frost cupcakes once cool.
Provider for Medicare and 500+ private insurance carriers
Industry leading Customer Satisfaction scores
Over 1 Million satisfied customers since 1996
Free, priority shipping
90-days of supplies with each order
Let's Get Started
Here’s the best part: getting started is simple, fast and easy!
We’ll coordinate your medical supply needs with your doctor and insurance company to ensure you receive what you need, when you need it. It’s that easy!