Archive of ‘Vegan’ category
These paleo biscuits will rock your world.
Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.
Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.
This post contains a product review, a sponsored giveaway, and affiliate links which generate commission for the blog if you click and purchase. Read more about Healthy Indulgences review disclosure policies here.
UPDATE: The giveaway is closed now, and the winners have been picked. Check your email to see if you’ve been selected for one of the NuNaturals stevia prize packages!
Do you remember eating peanut butter n’ banana sandwiches as a kid?
My name is Lauren, and I’m a Reese’s peanut butter egg-a-holic.
Earlier this month, I received a request from a reader, Deb, to create a healthier version of the highly addictive, seasonal candy that is the Reese’s egg. Knowing there are many low carb eaters out there who face the temptation to hoard these candies every Easter, I was determined to create a healthier alternative. It would be dairy-free, soy-free, and paleo for my primal peeps and allergen-averse readers.
Boy oh boy, it’s good to be back in the kitchen! Back with a little something special for the holidays, of course. It’s sugar-free, dairy-free chocolate candy bark! Isn’t it purdy, lounging on a gold doily?
Doilies are works of art, aren’t they? I see them as small, papery miracles. They make any food visually appealing. They make you feel like you have some sort of “eye” for decorating. They come in classic white, or SHINY!!! I’m a firm believer in their ability to make everything better.
This festive candy is made with a smooth and sweet chocolate base that contains no milk, but all of the richness of traditional milk chocolate bark. This candy bark is one for your Christmas cookbook.
UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!
Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…
With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!
As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.
It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.
That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!
After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and
will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!
Quick announcement: Healthy Indulgences now has a Twitter @ indulgehealthy (add me, er… follow me?)
These are not your typical granola bars. What’s so special about ‘em? Look closely…
You don’t see any oats, do you? Or sugar. I know you can’t see there’s no sugar, but I promise you it’s not there (okay, so there’s 1 tiny teaspoon of honey in the whole recipe!). Low carbers and gluten-free eaters, take heart. These snack bars are sure to satisfy your craving for this formerly forbidden treat.
First things first: My iherb.com rewards code is NIN467. Thank you to BkBabe and the other readers who clued me in about this! Use it for your first iherb.com purchase, and get a $5 discount.
It’s that time of year. That time when convenience stores have Easter candy displays set up. Even the most devoted healthy eaters can get nostalgic, seeing the colorful displays of packaged marshmallow and chocolate confections. Reminiscent of childhood candy baskets on Easter morning, these toxic frankenfoods certainly still have an allure for me. The single most tempting treat is Cadbury Cream Eggs, hands-down. As much as my tastebuds have adapted to subtle sweetness and natural sugar substitutes, I could still probably down a package of those goo-filled overpoweringly sweet candy eggs.
With a healthy dose of natural saturated fats and antioxidants from the organic cream, butter, and unsweetened chocolate, these homemade candies will allow you to have your seasonal treats while maintaining your healthy diet. I seriously cannot believe the power sugar holds over us at times. I believe due to biochemical individuality, it’s only certain individuals who are cursed with getting that “jolt” of happiness every time they eat sweet, carbohydrate-rich foods. The evolutionary adaptation that helped us to identify energy rich foods back when we were chasing around saber toothed tigers can be tortuous in this processed food-filled day and age!
My homemade almost sugar-free take on these well loved confections does not taste exactly the same, but is every bit as delicious and satisfying. The simple filling is light but rich, with buttery undertones. I even made a vegan version for you dairy-free folks! The combination of stevia and honey contributes just the right amount of sweetness to the creamy center, minus the gloppy powdered sugar/corn syrup consistency and cloying quality. My testers certainly gave these the thumbs up!
Now let’s compare these treats with the store bought sugar bombs…
Original Creme Eggs:
28 grams net carbs!
Healthy Creme Eggs:
6 grams net carbs!
Pretty crazy, huh? The little bit of really sugar in honey works really well here. I did not try a version with erythritol because a) I’m out, and b) I’m guessing there will be a cooling effect/grittiness that would be unpleasant in the creamy filling.
Now go buy some egg molds off of ebay ($5 including shipping!), and get candy making. Happy early Easter!
Healthy Homemade Creme Eggs
Makes 8 large eggs
1/4 cup (1/2 stick) unsalted organic butter
1/4 cup organic heavy cream
1 tablespoon honey (add an extra teaspoon for a very sweet filling)
1 fresh organic egg yolk
1/2 teaspoon pure vanilla extract
1/8 teaspoon (scant) good tasting pure stevia extract
Pinch unrefined sea salt
Heat butter, cream, and honey, stirring over over low heat until butter is completely melted. Whisk in egg yolk and cook over medium-low heat until mixture coats the back of a wooden spoon (should take 3-5 minutes). It will leave a trail when you drag your finger across the back of the spoon. Remove from heat and add vanilla and stevia. Strain through a fine mesh sieve. Taste and add a tiny pinch more stevia if necessary. If when cooking the custard you start seeing little tiny cooked pieces of egg white, immediately pull from the the heat and strain mixture. It will still be good. Chill until cool to the touch.
~4.2g net carbs per 1/8th of a recipe
Makes 8 large eggs
1/4 cup nonhydrogenated shortening
1/4 cup coconut cream (from canned coconut milk)
1 tablespoon honey (add an extra teaspoon for a very sweet filling)
Tiny pinch xanthan gum OR 1 fresh egg yolk
1/2 teaspoon pure vanilla extract
1/8 teaspoon (scant) good-tasting pure stevia extract
Pinch unrefined sea salt
Store coconut milk in the refrigerator for a few hours. Remove the lid gently, and scoop out the solid upper layer of coconut cream. Heat shortening, coconut cream, and honey, stirring over over low heat until butter is completely melted. If using xanthan gum, simply add the tiniest pinch you can hold between your fingertips, and whisk for a minute. It will thicken a little bit in the pan, but will become even more viscous upon cooling. Less is more here. It’s better to add too little xanthan then have it turn slimy because you’ve added too much. You can always add more when the mixture has cooled. If using egg yolk, whisk it into the warmed coconut cream mixture and cook over medium-low heat until it coats the back of a spoon (should take 3-5 minutes). Remove from heat and add vanilla and stevia. Strain through a fine mesh sieve. Taste and add a tiny pinch more stevia if necessary. If when cooking the custard you start seeing little tiny cooked pieces of egg white, immediately pull from the the heat and strain mixture. It will still be good. Chill until cool to the touch.
Sugar-Free “Milk” Chocolate Egg Shells (or Chocolate Chunks)
Makes 8 egg shells
2 ounces unsweetened chocolate (Ghirardelli)
2 tablespoons powdered nonfat milk (I use Organic Valley)
2 tablespoons xylitol or 3 tablespoons erythritol
1/8 teaspoon good-tasting pure stevia extract
2 teaspoons nonhydrogenated shortening (Spectrum Organic)
Ensure all utensils and working bowls are completely dry. Powder sweetener and powdered milk with the flat blade on a Magic Bullet, or your coffee grinder. Whir for at least one minute until it becomes an extra fine powder. Do not open canister immediately in order to allow the powdered mixture to settle. In a large microwave safe bowl, break chocolate into chunks, and add shortening. Heat chocolate mixture for 35 seconds on HIGH and stir. Heat in 10 second intervals, stirring each time, until melted and smooth. Dump in powdered mixture, and fold around the bowl with a spatula until smooth. It will look clumpy and thick at first, but you will be able to smooth it out. Reheat in microwave for 10-15 seconds. Fill molds, spreading chocolate up the sides with your fingertips or the back of a tiny measuring spoon. Chill in freezer, and repeat, only spreading chocolate around the top edges (which tend to be too thin since the chocolate sinks into the middle of the molds. Don’t worry if the inside looks messy–the outside will still look perfect. Smooth the top edges of the chocolate shells to ensure that they’ll fit together. Chill again. Pop out of mold using gentle pressure on the backs of the wells, along with rapping the plastic tray on the counter. Fill one egg half with filling. On another egg half, paint a thin line of extra chocolate along the top edges. Stick the second half over the first, pressing firmly to seal. Let set for five minutes. Eat!
For dairy-free chocolate shells, omit milk powder and decrease shortening to 1/2 teaspoon.
If making into chunks, pour into a pan lined with parchment and spread flat. Chill until firm, then chop into chunks.
~2g net carbs per 1/8th of a recipe
Check out this week’s Real Food Wednesday over at Kelly the Kitchen Cop for more information on healthful fats!
It’s too chilly outside to walk to Whole Foods, and it’s so convenient shop on campus with our dining points. As luck would have it, two of my healthy cooking staples-coconut milk and extra dark chocolate–happen to be available at the coffee shop by my dorm building. I decided to make a comforting treat using truly “local” ingredients. With the swipe of my student I.D. card, I stocked up on my favorite Lindt 85% chocolate and canned coconut milk and pondered the possibilities.
Even though NC has been cold enough to make me long for the dearth of seasonal weather that is southwest Florida, ice cream sounded really good yesterday afternoon. It may have had something to do with my friend wanting to stop at Ben and Jerry’s after a quiet dinner out at a delicious Mediterranean restaurant. I was pretty full that night from meat skewers with tzaziki and baba ghanoush, but for old times sake, we went into the colorful ice cream shop. I ended up getting a tiny Kid-sized scoop of their sugar-free ice cream, just to try it. A little processed food once in a blue moon when you’re out with a good friend can’t hurt.
The Ben and Jerry’s experience was honestly a bit of a disappointment. The texture of the No Sugar Added Vanilla Fudge ice cream was grainy (because of the lowfat milk I’m guessing), had an aftertaste from the Splenda, and worst of all, caused the telltale tummy “rumbling” associated with maltitol. Fortunately, the scoop I had was small enough not to cause any side effects, but I was truly worried for a moment there. After tossing out the little paper cup and feeling cheated out of $4.50, I hatched a plan to make my own healthy ice cream. Without Splenda, skim milk, artificial flavorings, maltitol…. or an ice cream maker.
This sugar-free, dairy-free chocolate walnut ice cream turned out much better than I ever could have expected. You just whip it up and freeze it in a dish… no ice cream machine required! It’s rich, creamy, scoopable from the freezer, and pleasantly sweet. Forgo storebought low-carb ice cream and make up a batch of this. It’s even lower in carbs than the prepackaged kind because of the use of my favorite natural sweetener, erythritol (instead of sorbitol and maltitol which are higher on the glycemic index).
The coconut milk imparts creaminess and a subtle flavor, while the coconut oil makes for a smooth mouthfeel. The fresh organic egg yolk emulsifies the whole mix into ice cold dairy-free bliss. I added homemade low carb chocolate chunks that melt in your mouth as you eat the ice cream instead of staying cold hard bits (which always ruins the fun of chocolate chip ice cream for me). The walnuts add crunch. There’s also a spoonful of rum to make the ice cream stay soft enough to scoop. You can’t taste the alcohol, though. If you don’t mind your ice cream freezing very hard, simply leave it out. I must say that the rum was by far the most accessible ingredient since there are people turning 21 every day in my dorm hall!
Dairy-Free Chocolate Ice Cream
Makes five rich scoops
2 ounces 85% cacao chocolate, chopped (I used Lindt)
9 tablespoons erythritol or 7 tablespoons xylitol
1/4 teaspoon good-tasting pure stevia extract
2 cups full fat coconut milk (preferably Thai Kitchen brand)
3 tablespoons coconut oil
1 tablespoon pure vanilla extract
2 tablespoons rum or vodka (to keep ice cream soft and scoopable)
Pinch unrefined sea salt
1/4 cup chopped walnuts (optional)
1 recipe ice cream chips (see below)
1 fresh, organic egg yolk
Melt together chocolate, erythritol, coconut milk, sea salt, coconut oil, and microwave on HIGH for 30-40 seconds until chocolate and coconut oil are melted. Blend with stevia, rum, and vanilla until smooth. Add the egg yolk and blend once more. Pour into a glass dish and cover tightly with plastic wrap. Freeze for one hour, then remove from freezer and whisk vigorously. Stir once more after another hour, adding in the walnuts and chips. I let mine freeze overnight. You could also just pour the mix into an ice cream maker and freeze per your manufacturer’s instructions.
~35g net carbs for the whole batch (with walnuts and chips)
Melt-in-your-mouth Ice Cream Chips:
Makes enough for one batch of ice cream
1 oz 85% cacao chocolate
1 tablespoon plus 1 teaspoon erythritol, or 1 tablespoon xylitol
1 teaspoon nonhydrogenated shortening or coconut oil
Pinch good-tasting pure stevia extract
Powder erythritol or xylitol in coffee grinder or magic bullet. Melt chocolate with powdered sweetener and shortening. Stir in a pinch of stevia and taste for sweetness. Spread in a thin layer onto a sheet of wax paper or aluminum foil and freeze until set. Chop into small square chunks. Keep chilled.
~5.5g net carbs per batch
Warning: Not a single serving size! It was even more delicious shared with four friends.
There are certain flavors that you miss when you strip your diet of most processed foods and sugar. Most cravings can be satisfied with natural foods, but particular taste memories require you to get creative. One of my absolute favorite candy bars was the Almond Joy bar, a chocolate coated candy bar with a sticky sweet coconut filling (known as a Mounds bar minus the almonds). My roommate, Bethany, reminded me of this old obsession a couple of nights ago when we were having a quiet night in, doing homework and socializing in the dorm kitchen.
Real Almond Joy bars contain two types of sugar (corn syrup and white sugar) and two different transfats (partially hydrogenated soybean oil and partially hydrogenated cottonseed oil)! Just one candy bar has a whopping 25 grams net carbs. These homemade gluten-free, low carb candy bars will boost your immune system and fuel your cells as opposed to breaking them down. Since they contain no dairy products, these treats are incidentally vegan. As one helpful reader pointed out, these candy bars are nearly sugar-free because the Lindt chocolate bars do contain 19g net carbs (for the whole 85% bar) and 35g net carbs (for the whole 70% bar). The amount of sugar per serving is low enough to incorporate into my healthy eating plan, but if it is important for you to go totally sugar-free, try experimenting with unsweetened chocolate. I’ve never had much luck with countering its bitterness, though.
Use extra virgin coconut oil for the most health benefits. Unlike its highly processed counterpart, this candy bar is the ideal preworkout food because the medium chain triglycerides in coconut oil are immediately burned for energy. Put down those complex carbs and indulge in a low carbohydrate snack that won’t send the fat storage hormone pumping through your body right before all of your hard work on the elliptical!
You can coat these bars in a snap with 70% cacao content chocolate, or make up a chocolate ganache to lower the carb content. The only problem with the ganache is that it is thicker and must be stored in the freezer to remain firm. Both coatings taste equally delicious, though!
Healthy Almond Joy Bars
Makes 20 bars
1 1/2 cups fine unsweetened shredded coconut
5-6 tablespoons coconut oil
1/3 cup coconut milk
1/3 cup erythritol OR 1/4 cup xylitol OR 1/4 cup mild honey
Pure stevia extract, to taste (start with 1/16 of a teaspoon)
2 batches dark chocolate ganache or 2-3.5 oz Lindt 70% chocolate bars
Pinch of unrefined sea salt
If you are making sugar-free candies, start by melting the erythritol over medium heat in a saucepan until liquefied. Stir together coconut oil, coconut milk, unsweetened coconut, salt, and stevia. Pour in hot erythritol and mix together thoroughly until coconut oil is melted, forming a smooth paste. Drop dollops of the coconut mixture on to aluminum foil or waxed paper, and shape into flat logs with your fingertips.
If you are making paleo candies, heat honey, coconut oil, coconut milk, unsweetened coconut, salt, and stevia in a small saucepan until coconut oil is melted. Whisk mixture together until a smooth paste forms. Drop dollops of the coconut mixture on to aluminum foil or waxed paper, and shape into flat logs with your fingertips. Top with almonds, pressing the nuts down gently into the filling. Freeze for 5 minutes, or until filling is firm and cold.
Microwave chopped chocolate for 30 seconds on HIGH, and stir until smooth. Add 1/16 teaspoon of stevia and taste. Adjust sweetness level if necessary. Stick toothpicks into cold filling. Dip filling into chocolate, return to wax paper, and remove toothpick. Wait a minute or two for chocolate coating to harden, and enjoy!
~0.57g net carbs per candy bar without the chocolate coating
~35g net carbs per 1-3.5 oz 70% Lindt bar
~4g net carbs per bar made with 70% Lindt chocolate bar coating
I made quick nut clusters by dipping raw almonds into the ganache. Grab one from the freezer when you feel a chocolate craving coming on!
Dark Chocolate Ganache
1-3.5 oz 85% cacao content chocolate bar (I used Lindt)
5 tablespoons organic heavy cream
1/3 cup erythritol or 1/4 cup xylitol, powdered
1/16 teaspoon pure stevia extract
Grind erythritol to the consistency of powdered sugar (see this post) in coffee grinder or Magic Bullet. Chop chocolate and combine with erythritol and cream. Microwave for 30 seconds on HIGH and stir until smooth. Add a couple more tablespoons of heavy cream if coating is too thick. Stir in stevia, and taste. Adjust sweetness level if necessary. Use for nut clusters, Almond Joy bars, topping cupcakes… whatever you like! Store candies made with ganache in the freezer.
~22g of carbs for the whole batch
Raise your hand if you are guilty of dipping your finger into a jar of Nutella at some point. Is your hand up high? Mine too! It’s becoming more and more common to come across Nutella addicts from all walks of life. I still remember the first time I sampled Nutella at a Spanish language immersion summer camp. I hesitantly spread it on my toast, took a dainty little bite, and was instantly hooked! A few years later, Nutella cropped up in U.S. grocery stores, dooming me to a life of temptation every time I reached for an innocent jar of peanut butter placed strategically beside the jar with the white lid and Kobe Bryant smiling out at you.
This rich, sweet chocolate hazelnut spread is (well, was) good on just about anything, from pretzels to fresh fruit to crepes to straight-off-the-spoon-when-you-think-no-one’s-looking. Let’s have a look at the ingredients of this popular peanut butter alternative:
sugar, modified palm oil, hazelnuts, cocoa, skimmed milk, soy lecithin, vanillin, reduced mineral whey
Sugar makes up the bulk of the spread? No wonder it’s so tasty! Modified palm oil? Palm oil is shelf stable and full of healthful saturated fats as is, which makes me curious as to why it is adulterated for Nutella. Madness! Let’s make some chocolate hazelnut spread that won’t leech nutrients from your body…
This low sugar version of Nutella (Not-tella?) packs a nutrient punch with antioxidants, healthful saturated fat, and iron from the chocolate, and monounsaturated fat and magnesium from the nuts and oil. The milk contributes a bit of calcium as well. Best of all, the net carbohydrate grams have been cut down from 168 per cup to 56! Spread your Nutella on an almond flour biscuit and enjoy chocolately decadence without the sugar crash!
The recipe for Not-tella is so simple! You just have to do a bit of chopping and stirring (and taste-testing as you go along, shh). You can find powdered milk at most supermarkets and even Wal-Mart. If you’re dairy-free or vegan, perhaps powdered coconut or soy milk would be a good stand in. As for the oil in the recipe, you have options. I used cold-pressed peanut oil because it has the best taste and least heat processing for the most reasonable price, but any nutty or neutral tasting oil would work. A touch of vanilla bean paste would be lovely in this spread, if you have access to it. Just don’t add water and ruin the smooth, luxurious consistency!
Healthier Not-tella (Chocolate Hazelnut Spread)
1/2 cup (heaped) fresh hazelnuts
5 tablespoons oil
1-3.5 oz Lindt 70% cacao content bar
1/4 teaspoon (scant) of good-tasting pure stevia extract
4 tablespoons powdered milk (I used Organic Valley)
Pinch sea salt
Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don’t worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
~56g net carbs for the whole recipe, with 7g net carbs per 2 tablespoons
And now, a little somethin’ special for New Year’s festivities…
NUTELLA SWIRL CUPCAKES!
These cupcakes are darn good. They really deserve their own post, but this recipe came together as I was working on a cupcake base for swirls of Not-tella. If you haven’t tried coconut flour-based cake (and even if you HAVE tried it), you are in for a treat! My standard coconut cake recipe is adapted from one of Bruce Fife’s recipes, but one little twist on the method of preparation has yielded the best sugar-free gluten-free (and dairy-free!) cupcakes I’ve ever eaten.
The big twist is… whipping the egg whites and folding them back in! That’s it. That’s all you have to do to get a nice fluffy consistency with pretty rounded tops and a perfectly moist interior. If you’re intimidated by egg whites, read this helpful tutorial. I’ll never make cupcakes with the old, lazy method again. It seriously takes less than 5 extra minutes to attain white flour-less cupcake nirvana. It also cuts the calories per serving drastically, which means you can “eat more,” and have 2 cupcakes instead of one. And this, my friends, is totally sweet.
Nutella Swirl Cupcakes a.k.a The Best Cupcakes Ever
Makes enough for two muffin trays
1/2 cup oil (I used 1/4 cup extra virgin olive and 1/4 cup coconut)
2 teaspoons pure vanilla extract
1/2 cup organic half and half or coconut milk
1/2 cup sifted coconut flour
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar (optional)
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans with nonhydrogenated shortening, or line with paper cups. Spray paper liners with cooking spray if using. Stir together oils, vanilla, and half and half. Mix together coconut flour, erythritol, stevia, baking powder, and salt. Stir wet ingredients into dry ingredients, then whisk in egg yolks. In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites. Don’t worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).
Use a teaspoon to drop chocolate spread onto the top of cupcakes, and swirl in with a toothpick, pulling batter up and over the filling. Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate.
For extra decadence, stuff the insides of cupcakes with Not-tella…
…or just drizzle it generously over the tops!
The filling didn’t quite make it down to the center in this one, but it was still yummy!
~2g net carbs per plain, regular-sized cupcake
~.8g net carbs per minicupcake
Related recipes you might like:
Real, Homemade Nutella @ Seattle Local Food
Let’s Go Nuts: Nutella! @ Food & Thoughts
Cocoa Nib Hazelnut Spread @ vegan visitor
What are you making for a New Year’s party? I’m looking for ideas.