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2/3 cup Chocolate Nutralean
3/4 cup + 2 tbsp cocoa powder
1/4 cup coconut flour
2 cups granular stevia
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
4 large eggs
1 cup plain Greek yogurt
1/2 cup coconut oil (melted) or avocado oil
1/2 cup unsweetened milk (coconut, soy or almond)
1/2 cup water
1/2 cup sugar-free softened peanut butter (I use soy-nut or sunflower butter, as we are nut-free)
1/3 cup powdered Swerve or stevia sweetener
1 scoop Vanilla or Natural Nutralean
1/4 cup butter softened (but not melted).
Use any sugar-free jam of choice!
Preheat over to 350.
Mix dry ingredients together.
In a separate bowl, mix wet ingredients and then combine.
Spray pan with coconut oil and fill cupcake tin 2/3 full, placing a tsp of jam in the center.
Bake for 15-20 minutes at 350 degrees. Ice with topping once cooled.
Cream the softened butter and add the sweetener until smooth. Add in the scoop of Nutralean a bit a time, and mix until smooth. Then mix together with the softened peanut butter (or soy-nut or sunflower butter) until smooth. If it's too thick, add 1-2 tsp of water until you reach the desired consistency. Makes 1 & 1/2 cups of frosting.
Calories 69, Protein 3.4 grams, Net Carbs 1.7 grams, Fiber 1.7 grams, Fat 5.1 grams
