Wheat Free, Low Carb
Makes about 8 cupcakes.
1 1/2 cups ground almonds
3 tablespoons instant coffee powder or crystals
3 tablespoons cocoa powder (unsweetened; preferably undutched)
1 teaspoon baking soda
Sweetener equivalent to 1/2 cup sugar (e.g., 3 1/2 tablespoons Truvia)
1/2 stick (4 tablespoons) butter, melted (can be replaced with coconut oil, melted)
2 large eggs
3 tablespoons coconut milk
1 cup heavy whipping cream or (unsweetened; no high-fructose corn syrup) ready-made whipped cream
Cocoa powder or dark chocolate shavings for sprinkling on top
Pre-heat oven to 350 degrees F. Place cupcake paper liners into muffin pan.
Mix ground almonds, instant coffee powder, cocoa, baking soda, and sweetener in bowl. Stir in melted butter or coconut oil, eggs, and coconut milk. Add more coconut milk, if necessary, one tablespoon at a time to obtain a thick but stir-able consistency.
Pour mix into cupcake liners about 2/3 full. Bake for 25-30 minutes until toothpick withdraws dry. Allow to cool at least 30 minutes.
Whip cream or use ready-made whip cream and spread on top of each cupcake. Sprinkle cocoa powder or dark chocolate shavings on top.
This recipe is from the Wheat Belly Blog.