Sugar-Free Cupcakes

Sugar-Free Cupcakes
Staff Writer
Can-Do Candida
Cupcake for the Candida Diet

This recipe makes sweet, chocolaty cupcakes for the candida diet. Made with rich organic cocoa and a light coconut cream icing, these desserts are decadent, grain and gluten-free, and sweetened only with stevia, so pick one up and check your guilt at the door.

 

Click here to see the story on the candida diet

10
Servings
299
Calories Per Serving
Deliver Ingredients

Notes

*Note: Do not use low-fat coconut milk.

Ingredients

For the frosting

  • 1/4 Cup salted butter, softened
  • Two 15-ounce cans unsweetened coconut milk*
  • 1/2 Teaspoon liquid stevia
  • 1 Teaspoon vanilla extract

For the cupcakes

  • 1/4 Cup coconut flour
  • 2 Cups almond flour
  • 1/2 Cup cocoa powder
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon baking soda
  • 4 eggs
  • 1 1/4 Cup unsweetened coconut milk
  • 2 Teaspoons liquid stevia
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon powdered instant espresso
  • 1/4 Teaspoon apple cider vinegar
  • 1/3 salted butter, melted

Directions

For the frosting

In a medium-sized bowl, mash the softened butter using a wooden spoon to a creamy consistency.  

Scoop the coconut milk solids out of the cans and cream them into the butter. Reserve the liquid in the cans and set aside. 

Then, add the liquid stevia and vanilla extract. Stir to incorporate the flavoring and sweetener. Cover the bowl with plastic wrap and place in the refrigerator to chill.

For the cupcakes

Preheat the oven to 350 degrees. 

Line a cupcake pan with parchment baking cups and set aside.

In a large bowl, combine the coconut and almond flours with the cocoa powder, salt, and baking soda. Stir until thoroughly combined.

In a medium-sized bowl, whisk the eggs. Add the coconut milk, stevia, vanilla, espresso, and vinegar. Whisking constantly, slowly add the melted butter. 

Add the wet ingredients to the dry ingredients and stir vigorously until they incorporate into a sticky batter. Spoon into the cupcake cups, filling each about 2/3 full. Place the cupcakes in the oven and bake for 16 minutes, rotating halfway through.

Remove the finished cupcakes from the oven and let cool to room temperature before frosting.

Nutritional Facts

Total Fat
13g
19%
Sugar
10g
11%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
38g
29%
Protein
7g
15%
Vitamin A, RAE
48µg
7%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
63mg
6%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
2µg
1%
Iron, Fe
5mg
28%
Magnesium, Mg
17mg
5%
Phosphorus, P
171mg
24%
Selenium, Se
11µg
20%
Sodium, Na
248mg
17%
Water
27g
1%
Zinc, Zn
1mg
13%

Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.