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.
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.
Enjoy!
Source: Caroline's Keto Kitchen
Serving Size 12 servings
Servings 1
- Amount Per Serving
- Calories 236
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 12g60%
- Cholesterol 96mg32%
- Sodium 222mg10%
- Potassium 151mg5%
- Total Carbohydrate 7g3%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Enjoy!
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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