The first time I saw that Sugar…Free…Chocolate…FUDGE…Frosting…is a thing – I knew these were happening. These may actually be my favorite dessert now (and sometimes breakfast… 😉 Ssshhhh…☝️👄). They’re sweet, but not TOO rich – and they’re sooo (((trigger warning))) moisttttttt.
Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $7.84 and make 12 life changing cupcakes.
Per life changing cupcake:
Fat = 17.2g
Total carbs = 25.7g (YES; TWENTY-FIVE POINT SEVEN. *PROTIP*: If you are in the minority that choose to count “total” carbs instead of “net” carbs, you probably won’t be making this, anyway. 😉 Amirite? 😉👈 Amirite?) For the rest of us: 🎊🎉👉Net Carbs = 2.9g per cupcake 👈🎉🎊
Protein = 5.4g
4 tbps softened butter
¾ cup of Swerve or other sugar substitute
3½ oz cream cheese, softened
1 tsp vanilla extract
1¼ cup almond flour (use sesame seed flour for a nut free option)
1 tsp baking powder
¼ tsp of salt
¼ cup sugar free chocolate frosting
Preheat oven to 325°F.
In a large bowl beat the butter with the sugar substitute until well incorporated.
Add the cream cheese and vanilla. Mix well.
Add the eggs one at a time making sure to mix well after each one.
Add all the dry ingredients until well combined.
Pour or pipe batter into cupcake liners. The cakes will rise, so ensure there is enough room from the top of the cupcake liner to accommodate.
Bake 30 minutes, or until the middle stops being jiggly. Yes jiggly.
Let cool before frosting.