It has been a while since I posted a recipe. I do have a couple to share but will start with the cupcakes I made today!
As always… a recipe caught my eye, but I changed it a lot. Added, removed, increased, etc. until it bears no resemblance to the original version.
The recipe that I saw was for a cake with walnuts… I hate walnuts. Also, didn’t want a cake, cupcakes keep and store easier in the freezer. I also don’t use powdered sugar substitutes.
Up until last week I wasn’t using ANY sugar substitutes at all, but I discovered that saccharine is available in the pill form here. My granny used to use it and as kids we would try it… never had an aftertaste for me. So… I bought a bottle of Hermesetas tablets. The only thing I’ve used it in so far has been ice cream I made last week (I will post about that later!) and this recipe.
I just dissolve a few tablets in about 1/8 tsp of boiling water and add to the recipe for a touch of sweetness. Each pill is equal to a teaspoon of sugar. I am not adding the amount called for in the recipes as I don’t need it to be really sweet, but felt the ice cream could use a some, and then this recipe was an experiment to see if it would work. It did.
So here is the recipe I came up with today for Chocolate Pecan Cupcakes.
Chocolate Pecan Cupcakes – LCHF, Gluten Free, Sugar Free
Makes 6 large cupcakes (or one 8″ cake if you prefer.)
Pre-heat oven to 350F.
1/4 cup cream cheese
1/4 cup coconut oil
4 saccharine tablets dissolved in 1/8 tsp of boiling water (you can substitute whatever sweetener you want and increase to make this more of a regular sweetness level.)
1 tsp vanilla extract
1/3 cup unsweetened cocoa
1 cup almond flour
1 tbsp coconut flour
1 tsp baking powder
1/4 tsp salt
3/4 cup cream
1/4 cup of chopped pecans (or any kind of nut you like) – completely optional BTW.
Topping: Lindt 85% Cocoa Chocolate bar – 6 pieces.
- Line a muffin tin with paper liners (or grease an 8″ cake pan in your preferred manner.)
- Measure all the dry ingredients together and stir, except for the nuts.
- Cream the coconut oil (I did not melt it first) and the cream cheese with an electric mixer, add the eggs one at a time, add the vanilla, and dissolved saccharine, and continue mixing on high.
- Add the dry ingredients and the cream about a third at a time, alternating between additions. If the batter is too thick add a little more cream. It should be thick but pourable like regular cake batter.
- Add the nuts and mix until combined.
- Divided batter between the six cupcake liners.
- Bake at 350F on the centre rack for 20-25 minutes. They are done when a toothpick comes out clean. Ovens vary so it might take a few minutes more or less.
- Take them out of the oven and immediately place a piece of the Lindt chocolate on top of each cupcake, when it has melted spread it around.
- Let cool completely.
I like to freeze them once cool and eat them frozen!
I am very pleased with how these turned out! Ate one and the rest are in the freezer. Tomorrow I am making more ice cream and intend to have cake and ice cream! Who said you have to give up treats when you are a diabetic who follows LCHF/HP??? Not this girl!
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