Low Carb Chocolate Truffle Cupcakes Recipe

Name: Low Carb Chocolate Truffle Cupcakes
Prep time: 15M
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 3 butter, unsalted USDA; 2 truvia, sweet completed granulated sweetener; 1 raw egg USDA; 4 heavy whipping cream USDA; 1 tap water FNDDS; 1 vanilla extract USDA; 2 coconut flour, finely ground, organic King Arthur Flour; 5 almond flour, super finely ground, gluten free King Arthur Flour; 2 Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's; 0.125 baking powder, low sodium USDA; 0.125 baking soda USDA; 1 table salt USDA; 6 Atkins Endulge Dark Chocolate Truffles; 0.5 heavy whipping cream USDA; 2 cream cheese USDA; 0.5 vanilla milkshake protein powder, gluten free Quest Nutrition

3.3g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.9g

Protein

24.3g

Fat

4.5g

Fiber

259.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 tablespoons butter, unsalted USDA
2 tablespoons truvia, sweet completed granulated sweetener
1 lrg raw egg USDA
4 teaspoons heavy whipping cream USDA
1 tablespoon tap water FNDDS
1 teaspoon vanilla extract USDA
2 teaspoons coconut flour, finely ground, organic King Arthur Flour
5 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
2 tablespoons Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's
1/8 teaspoon baking powder, low sodium USDA
1/8 teaspoon baking soda USDA
1 pinch table salt USDA
6 truffles Atkins Endulge Dark Chocolate Truffles
1/2 cup heavy whipping cream USDA
2 tablespoons cream cheese USDA
1/2 scoop vanilla milkshake protein powder, gluten free Quest Nutrition

DIRECTIONS

Heat oven to 325°F, and prepare a muffin pan with 6 liners.
In a medium bowl, use an electric hand mixer to cream together room temperature butter and sweetener until lightened and well combined, about 3 minutes. Add room temperature egg mixing until fully incorporated. Add 4 teaspoons heavy whipping cream, water, ½ teaspoon vanilla extract, and coconut flour, blending well.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients, mixing on low until smooth and thick.
Divide batter evenly into the muffin liners, about 2 tablespoons in each. Press one unwrapped Atkins Endulge Dark Chocolate Truffle into the center of the batter in each cup. Bake for 15-20 minutes, until a toothpick into the edge comes out with just a few crumbs. Allow to cool for 5 minutes in the muffin tin, then remove to cool fully.
To make the icing, in a medium bowl use a hand mixer to whip ½ cup heavy cream with remaining ½ teaspoon vanilla extract to stiff peaks. In a separate bowl combine softened cream cheese and protein powder until well combined, creamy and fluffy. Add half the whipped cream to the cream cheese, mixing on low until combined. Add remaining whipped cream and fold to combine. Top each cupcake evenly with icing. One cupcake as described is one serving.

Cooking Tip

This baking recipe was developed at high elevation. If you find your cupcakes don’t rise as expected, or take way longer to fully bake, this is the reason why. At lower elevations, try reducing the oven to 300°F and extend the baking time by 10-15 minutes. If you find the cupcakes do not rise, try adding another 1/8 teaspoon baking powder and decrease the amount of water by a teaspoon. These are a few options to try, and may need to be further explored if you are at a very low elevation.