Gluten Free Chocolate Cupcakes With Cheesecake Frosting
- U Serves 6 People
- P Prep: 00:15
- P Cook: 00:25
Nutritional Facts
per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories 88
Calories from Fat 23
% Daily Values*
Total Fat 2.50
3.85%
Saturated Fat 1.60
8.00%
Polyunsaturated Fat 0.12
Monounsaturated Fat 0.44
Cholesterol 31.00
10.33%
Sodium 231.17
9.63%
Potassium 119.91
Total Carbohydrate 9.46
3.15%
Dietary Fiber 3.73
14.92%
Sugars 3.23
Protein 8.21
Vitamin A 0.00%
Vitamin C 0.00%
Calcium 6.57%
Iron 4.83%
* Nutritional Values are estimated and may vary
³ Description
These came out so good! Super fluffy and moist!
² Ingredients
- 1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 1/3 serving (serving = 1 scoop) Jay Robb Chocolate Whey Protein
- 1/4 cup Cocoa Powder (Unsweetened)
- 1 serving (serving = 1 packet) Whole Foods Market Stevia
- 1/2 tsp Baking Soda
- 1 medium Egg
- 1/2 cup Egg White
- 1/2 serving (serving = 1 cup) So Delicious Unsweetened Almond Milk Plus
- 1 tsp Vanilla Extract
- 1 serving (serving = 1/4 package) Jell-O Sugar Free Fat Free Instant Cheesecake Pudding Mix
- 3/4 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%
q Directions
Mix Greek yogurt and Sugar Free Cheesecake Pudding Mix for the frosting, leave in fridge to thicken.
Mix dry ingredients in medium bowl. Add egg, egg whites, almond milk, and extract and mix until smooth!
Line cupcake tin with 6 foil liners and fill cupcakes 3/4 of the way. Bake for 25 minutes or until toothpick comes out dry!
Enjoy!
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