Gluten Free Low Carb Chocolate Amaretto Cream Cheese Cupcakes Food

KETO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 F and spray muffin tins with oil.
• In a large bowl mix the dry ingredients - coconut flour, almond flour, cocoa powder, sweetener, baking powder and the pinch of salt- until all the ingredients are fully incorporated.
• Add the eggs, unsweetened almond milk, butter, and vanilla extract. Mix for 2-3 minutes until fully incorporated.
• Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
• Bake for 25 minutes, stick a toothpick into the center of one cupcake to make sure cupcakes are done (they are done if it comes out clean).
• Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes.
• While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
• Add the sweetener, cocoa powder, vanilla extract, continue mixing until thick and creamy.
• Frosting should be creamy, but not runny. If the frosting it's too dense add the tablespoons of almond milk one by one.
• Once you achieve the desired consistency, fill a piping bag with the frosting.
• Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
• Storage the cupcakes in a container with a lid.

ULTIMATE KETO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
• Evenly spoon the batter into each cupcake liner until about ¾ full.
• Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.

KETO CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (180°C).
• Line a cupcake pan with 12 paper liners and set aside.
• In a large mixing bowl, combine the almond flour, cocoa powder, salt, and baking soda. Add in the melted coconut oil, maple-flavored syrup, and gently crack the eggs in. Whisk well to combine.
• Stir in the sugar-free chocolate chips.
• Spoon the batter evenly into your paper liners.
• Bake for 15 to 17 minutes or until the center is set.
• While the cupcakes bake, let's prepare the frosting.In a mixing bowl, add the cream cheese, softened butter, powdered erythritol, vanilla extract, and heavy cream.
• Using a hand mixer, beat until smooth and creamy.
• Reserve half of the frosting in a small bowl.
• Add cocoa powder to the remaining frosting, and mix until well incorporated. You should now have both vanilla and chocolate frosting, to make everybody happy!
• Once the cupcakes are done, remove from the oven and let them cool for 5-10 minutes.
• Transfer the frosting to a piping bag and pipe a swirl onto each cupcake.
• Pipe some of the cupcakes with chocolate frosting, others with vanilla, and a few with both chocolate and vanilla, just for fun!

GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350° F (320° F when fan assisted).
• Cream cheese filling:.
• chop butterscotch chocolate (if you don't use chips).
• dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
• stir in cream cheese until creamy.
• stir in maple syrup.
• stir in chopped chocolate.
• chocolate batter:.
• combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
• beat egg whites until stiff peaks form, set aside.
• in a double boiler, melt chocolate and butter.
• in a seperate bowl, cream egg yolks and agave nectar.
• stir amaretto into melted butter-chocolate mix.
• cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
• stir dry ingredients into that cream.
• fold in egg whites.
• line six cupcake cups with paper liners.
• divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
• fill one dollop of cream cheese filling on top of each portion.
• cover with the second half of the chocolate batter.
• bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
• Immediately remove the cakes from the cups and let cool on a rack.
• You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 18 muffin muffin cups with paper liners.
• In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg; mix well, stir in chocolate chips; set aside.
• Lightly spoon flour into a measuring cup; level off.
• In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda and salt.
• In a small bowl, mix together water, oil, vinegar and vanilla, add in to the flour mixture; beat at medium speed for 2 minutes.
• Fill prepared muffin cups half full; top each with 1 tablespoon of the cream cheese mixture, then sprinkle sugar and chopped nuts on top of the cream cheese.
• Bake for 20-25 minutes, or until the cream cheese mixture is light golden brown.
• Cool completely.
• Refrigerate any leftovers.

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• In a small bowl, combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake at 350 for 20 to 25 minutes.

GLUTEN-FREE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
• Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
• Pour cream cheese mixture evenly over each crust.
• Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

LOW CARB CHOCOLATE AMARETTO CHEESECAKE

Steps:

• 1. Bring cream cheese and eggs to room temperature.
• 2. Preheat oven to 400 degrees.
• 3. Beat cream cheese with hand mixer in large bowl till fluffy.
• 4. Beat in the eggs one at a time, mixing thoroughly and scraping sides between.
• 5. Beat in the sour cream, mixing thoroughly.
• 6. Blend powdered cocoa, splenda and stevia.
• 7. Beat cocoa mixture into cream cheese mixture, mixing thoroughly.
• 8. Beat in the amaretto syrup.
• Line bottom of 8" springform pan with a circle of parchment paper and place it on a cookie sheet in case of spills. Pour the cheesecake batter into the springform pan. Place on center shelf of oven. Immediately turn the heat down to 350. Bake for 45 - 55 minutes or until knife in the center comes out smoothly. Immediately transfer the cheesecake to the freezer until cool but not frozen. Cover with plastic wrap and let "ripen" in the refrigerator for 1-2 days.

LOW CARB CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 300 degrees.
• Beat together until smooth; cream cheese, splenda, vanilla and eggs.
• Fill foil baking cup 2/3 full, bake for 35 minutes.
• Remove from oven, let stand for 5 minutes.
• Mix sour cream, splenda and vanilla.
• Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
• Remove from oven and cool then add a teaspoon of the jam.
• Enjoy.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
• In a large bowl, blend together eggs, oil and agave.
• Blend dry ingredients into wet thoroughly.
• Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
• Bake at 375° for 20-22 minutes.
• Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
• Serve.