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
1 servings
12 servings
- Amount per serving
- Calories236
- % Daily Value *
- Total Fat 21g27%
- Saturated Fat 12g60%
- Cholesterol 96mg32%
- Sodium 222mg10%
- Total Carbohydrate 7g3%
- Dietary Fiber 3g11%
- Total Sugars 1g
- Protein 5g
- Potassium 151mg4%
* 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
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!
Notes
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