Coco Choco Cupcakes

Coco Choco Cupcakes

Makes: 18 pieces

Carbs per Serving: 20.33 grams

Protein per Serving: 4.44 grams

Fat per Serving: 26 grams


?         7 large eggs

?         1½cups coconut cream

?         1½tsp vanilla extract

?         ¾cup coconut oil

?         6 oz cream cheese

?         6 oz butter

?         1¼cups powdered stevia

?         ¾cup coconut flour

?         6 Tbsp cacao powder

?         1½tsp baking powder

?         ¾tsp sea salt

?         ¾cup heavy cream

?         3 oz dark chocolate, 75 percent cacao

?         9 pecans, halved



  • Set the oven to 350 degrees F. line 18 muffin cups with paper liners, or use silicone cups. Set aside.
  • Whisk the eggs until foamy in a large mixing bowl. Gradually mix in 2 tablespoons of powdered stevia, then all the vanilla extract and coconut cream.
  • In another bowl, combine the baking powder, salt, and coconut flour. Gradually mix this into the egg mixture until you have a thick batter.
  • Divide the batter among the prepared muffin cups, and then bake for 20 minutes, or until firm. Set on a wire rack to cool.
  • Meanwhile, melt the dark chocolate in a heatproof bowl over lightly boiling water. Set aside to cool.
  • In a bowl, combine the remaining powdered stevia with the cream cheese, cacao powder, and butter. Mix well.
  • Add the cooled melted chocolate to the cream cheese mixture and mix well. Transfer to a piping bag, or simply use a spoon to ice the cupcakes.
  • Add the halved pecans on top of each cupcake, then serve right away