Chocolate “Power” Cupcakes

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CategoryTags, DifficultyIntermediate

This is a great diabetic friendly dessert. A delicious protein-packed way to satisfy that sweets craving!

Yields16 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

 ½ cup coconut flour
 1 tbsp baking powder
 2 scoops whey chocolate protein powder 90-100 calories per scoop
 2 tbsp dark chocolate cocoa powder
 1 egg
 1.50 cups egg whites
 ½ cup plain fat free Greek yogurt
 1 packet sugar free fat free instant jello chocolate pudding
 3 tbsp stevia
 1 tsp cinnamon
 1 tbsp vanilla extract
 1 tbsp caramel OR maple OR mint OR coconut extract
 ½ cup water or unsweetened vanilla almond milk
 3 tbsp mini chocolate chips

1

Pre-heat oven to 325 degrees.

2

Mix all ingredients together except the chocolate chips.

3

Place cupcake wrappers in cupcake tin. Grease well with Pam spray. Spoon batter into each tin until you have 16 cupcakes. Sprinkle ½ tsp of mini chocolate chips onto each cupcake.

4

Bake for 25 minutes, or until toothpick comes out clean.

5

Optional: serve with 1-2 dollops of light whipped topping.

Nutrition Facts

Serving Size 1

Servings 16


Amount Per Serving
Calories 70
% Daily Value *
Total Fat 2g4%
Saturated Fat 1g5%
Total Carbohydrate 7g3%
Dietary Fiber 2g8%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup coconut flour
 1 tbsp baking powder
 2 scoops whey chocolate protein powder 90-100 calories per scoop
 2 tbsp dark chocolate cocoa powder
 1 egg
 1.50 cups egg whites
 ½ cup plain fat free Greek yogurt
 1 packet sugar free fat free instant jello chocolate pudding
 3 tbsp stevia
 1 tsp cinnamon
 1 tbsp vanilla extract
 1 tbsp caramel OR maple OR mint OR coconut extract
 ½ cup water or unsweetened vanilla almond milk
 3 tbsp mini chocolate chips

Directions

1

Pre-heat oven to 325 degrees.

2

Mix all ingredients together except the chocolate chips.

3

Place cupcake wrappers in cupcake tin. Grease well with Pam spray. Spoon batter into each tin until you have 16 cupcakes. Sprinkle ½ tsp of mini chocolate chips onto each cupcake.

4

Bake for 25 minutes, or until toothpick comes out clean.

5

Optional: serve with 1-2 dollops of light whipped topping.

Chocolate “Power” Cupcakes