August 15, 2017 2 min read

Chocolate Cupcakes with Raspberry Cream Cheese Icing

This Valentine's Day, treat your sweetheart to a sweet treat that's healthy AND packed with protein and fiber! Gluten-Free, Low Carb with no added sugar and super healthy? Yes, please!

These chocolate raspberry cupcakes are little kisses of delicious, topped with creamy icing that's sure to melt his or her heart!


  • 1 cup dark cocoa powder
  • 2 cups stevia
  • 1/4 cup coconut flour
  • 2/3 cup Chocolate Nutralean
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 coconut oil (room temperature)
  • 1 cup plain Greek yogurt
  • 1 cup unsweetened coconut or almond milk
  • 4 eggs
  • Fresh raspberries (about 2 cups or 48 raspberries)


  1. In a large mixer bowl, add cocoa powder, stevia, coconut flour, Nutralean, baking soda and baking powder. Stir until well blended.
  2. In a medium bowl, add coconut oil, Greek yogurt, eggs and coconut milk. Stir until well blended.
  3. Place large mixer bowl with dry ingredients in mixer. Add about half of the wet ingredients to mixer bowl. Mix on low speed until well blended.
  4. Add remaining half of wet ingredients and mix on low, then adjust speed to medium until all ingredients are completely blended.
  5. Line 2 x 12 ea. cupcake tins with cupcake liners.
  6. Fill cupcake liners about 3/4 full.
  7. Gently push 1 fresh raspberry into the center of each cupcake.
  8. Bake at 350 for 20 minutes.

Recipe makes 24 cupcakes


For the raspberry/cream cheese icing: Mash fresh raspberries with a sprinkling of stevia. Soften plain cream cheese and place both mixtures in split bag decorator. Decorate cupcakes with icing and top with
 fresh raspberries for added delight!



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