Alas the search is over for a really good low carb chocolate muffin/cupcake. This is not vegan or gluten free I wish I could figure that one out but so far I haven’t. Yes, there are vegan and gluten free, low carb options out there, but they are not that great and greatness is my goal at this point. My husband who is diabetic is also very picky, if it’s not good he will not eat it and figure out a way to get the bad stuff which totally throws off his numbers.
So, if you are looking for a good muffin/cupcake with a very similar texture to the “real” thing then try this recipe and let me know what you think. And by the way these are only 2.56 effective carbs each or 3.21 with the added surprise.
Preheat the oven to 375′
Wet ingredients, whisk these together until creamy and sweeteners have disolved.
1 cup buttermilk (12 carbs) or stout beer (9.6 carbs)
3/4 cup monk fruit (Lakanto)
1/4 cup + 1 TB Truvia brown sugar blend
1 Tb Vanilla
2 TB instant espresso powder
Dry ingredients, mix these together and slowly add to the wet ingredients a little at a time mixing in-between until well incorporated.
3 cups almond flour
3 TB gluten
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup dark cocoa powder
Spray a regular size muffin pan, remember it makes 21. Fill each muffin hole 3/4 full. I like to place a small piece of bitter sweet chocolate in the center of each one for a nice surprise. But you should decide if you want the added carbs I use Endangered Species Extreme Dark Chocolate Bites 88% cocoa, (2.5 carbs per piece) I break each into fourths so each muffin gets an added .65 carbs. Bake in a preheated 375′ oven for 18 minutes or until when tested with a toothpick it comes out clean.