LOW-CARB BLACK BOTTOM CUPCAKES

Lately I’ve been playing around with some recipes that would conform to the Trim Healthy Mama lifestyle and thought this classic might be a worthwhile one to recreate. I wasn’t disappointed!

Everyone loves the creamy texture and bold flavors of a good black bottom cupcake! What’s not to love about chocolate and cream cheese? Yeah, that’s right. It’s a cupcake from my children’s childhood, a treat that in our house was made only a couple times a year.

Almond flour serves as the base for the low-carb cake part and a Lily’s original chocolate bar replaces the traditional mini chocolate chips. Now that I’m pretty much sugar-free, I’ve found substitutes for many of the ingredients I used to use.

Ingredients
Cake batter:

• 4 eggs
• ½ c. sweetener (I used ¼ cup Lakanto & 6 squirts of monkfruit extract)
• ½ c. milk or milk alternative (I used hemp milk)
• 1 ¼ c. + 2 Tbls almond flour
• 2 Tbls. coconut flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• 4 Tbls. cocoa
• 4 Tbls. coconut oil, melted (refined)
• 1 tsp. vanilla

Filling:

• 8 oz. cream cheese, softened
• ¼ c. sweetener (I used 4 squirt of monkfruit extract)
• 2 Tbls. sour cream
• 1 egg
• 1 tsp. vanilla
• 1 Lily’s original chocolate bar, finely chopped

Instructions

• Preheat oven to 350˚.
• For the batter:
• With a mixer, beat eggs and sweetener together until eggs are well mixed.
• Add milk and remaining dry ingredients.
• Add coconut oil and vanilla and mix well.
• Let sit for 5 minutes. It will thicken slightly.
• Divide batter between 12 cupcake liners in a cupcake pan.
• For the filling:
• Read more please visit : www.mrfarmersdaughter.com

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