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.

12 servings

-- 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

Pre-heat oven to 350°F.

Mix together the Greek yogurt, eggs, vanilla, sweeteners, almond flour, coconut flour, coconut oil, salt, and baking powder.

Melt the sugar-free chocolate hazelnut spread for about 15 seconds and swirl it into the batter.

Add 12 liners to a cupcake pan. Fill the liners approximately 2/3 full.

Bake for 25 minutes or until done.

Remove from oven and allow cupcakes to cool.

Mix together all frosting ingredients and frost cupcakes once cool.


Source: Caroline's Keto Kitchen


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