Macro Friendly Chocolate Cupcake

U Serves 9 People
P Prep: 00:15
P Cook: 00:21

Nutritional Facts

per 1 serving size (Recipe makes 9 servings)

Amount Per Serving

Calories 54

Calories from Fat 10

% Daily Values*

Total Fat 1.06

1.63%

Saturated Fat 0.73

3.65%

Polyunsaturated Fat 0.01

Monounsaturated Fat 0.11

Cholesterol 0.42

0.14%

Sodium 192.67

8.03%

Potassium 84.42

Total Carbohydrate 9.09

3.03%

Dietary Fiber 2.13

8.52%

Sugars 3.39

Protein 4.97

Vitamin A 0.06%

Vitamin C 0.00%

Calcium 1.06%

Iron 4.11%

* Nutritional Values are estimated and may vary

³ Description

This moist chocolate cupcake is so delicious, macro-friendly, and ready to be topped with your favorite frosting! It is pictured with a low cal peanut butter cream cheese frosting (peanut butter mixed with fat free cream cheese and stevia to taste), but would be great topped with anything!

² Ingredients

1/4 cup Cocoa Powder (Unsweetened)
1/4 tsp Sea Salt
2 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
1/2 tsp Baking Soda
8 large Egg White
1/4 serving (serving = 1 cup) Fage Total 2% Greek Yogurt
24 serving (serving = 1/2 tsp) Truvia Baking Blend

q Directions

Mix all dry ingredients and all wet ingredients separately. Make sure your wet ingredients are room temperature. With a hand mixer, mix your wet ingredients in with the dry ingredients. Line a muffin tray with 9 paper liners. Fill liners with batter and bake at 350F for 20-22 minutes. Remove cupcakes from oven and let cool in the tray. Store in an airtight container. Top with any frosting you'd like!

Recipe Provided by @icecreamgainz

U More Recipes By @icecreamgainz:

Sign In