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Low Carb Black Bottom Cupcakes

Ingredients

  • 2 C Almond flour
  • 2 T Coconut flour
  • 1 t Baking Soda
  • 1/2 t Baking Powder
  • 1/2 t Xanthan Gum opt., it helps with the texture of the cake
  • 2/3 C Cocoa Powder
  • 1 C Sweetener, I used Lokanto granular
  • 1/2 t Salt
  • 1/2 C Salted Butter
  • 6 Med Eggs
  • 4 T Sour Cream
  • 1/2 C Almond Milk
  • 1 1/2 t Vanilla
  • 1 T Vinegar
  • 1 t Instant Espresso Powder opt., it increases the depth of the flavor
  • 1 Med Egg
  • 8 oz Cream Cheese
  • 1/4 C Powdered Sweetener, I used Swerve Confectioners
  • 1 Doonk Pure Stevia You can add more powdered sweetener if you don't have pure stevia
  • 1/2 C Sugar Free Chocolate Chips
  • 1 t Vanilla

Instructions

  • Sift your almond and coconut flours through a fine-mesh sieve into a small to medium bowl.
  • Add the baking powder, baking soda, salt, cocoa powder, xanthan gum, and 1 cup of sweetener to the bowl with the flours. Stir together.
  • In the bowl of a mixer add your butter and beat. Beat in your eggs, one at a time.
  • Add vanilla, almond milk, sour cream to the bowl and mix together.
  • Add the bowl of dry ingredients to the mixing bowl and stir to combine. Add the instant coffee and vinegar and mix thoroughly.
  • Line the muffin tins with liners. Divide batter evenly among each of the muffin tins.
  • Clean the mixing bowl. Add the cream cheese to the mixing bowl and beat. Add the sweeteners, vanilla, and egg and mix again.
  • Add the chocolate chips and stir just until stirred in.
  • Add approximately 1 tablespoon of the cream cheese mixture to the cupcake mixture. Gently swirl the chocolate over some of the cream cheese mixture.
  • Bake at 350 degrees for about 20 minutes. You want them cooked through, but the cream cheese is slightly jiggly.
  • Store in the fridge.