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17Ingredients
60Minutes
240Calories
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Ingredients
US|METRIC
18 SERVINGS
- 6 Tbsp. coconut oil (or butter, softened)
- 1 1/2 cups blanched almond flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt (Celtic)
- 3/4 cup Swerve (or erythritol)
- 1 tsp. stevia (glycerite)
- 4 eggs
- 1 tsp. vanilla extract
- 16 oz. cream cheese (softened, or coconut cream if dairy allergy)
- 1/4 cup Swerve (or erythritol)
- 1 tsp. stevia (glycerite)
- 2 tsp. vanilla (divided)
- 2 Tbsp. butter oil
- 1 oz. unsweetened baking chocolate
- 10 Tbsp. heavy cream (or coconut milk if diary allergy)
- 1/4 cup Swerve (confectioner, or erythritol)
- 1 tsp. stevia (glycerite)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol90mg30% |
Sodium200mg8% |
Potassium70mg2% |
Protein5g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A10% |
Vitamin C0% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Suzanne B 4 years ago
A delicious cake with a surprise filling. I see low carb chocolate cupcakes in my future! 1 pkg of cream cheese or you will have enough filling left to frost a cake. Traditionally it would have a vanilla egg custard filling which could be made low carb by changing the sugar and using xzanthum gum instead of cornstarch or flour to thicken. For the frosting, only a teaspoon or 2 of cream then add more till it is the consistancy you like. If you get chocolate soup add some more powdered eythritol. Less cream = more of a frosting, more cream = more of a glaze consistancy. I just discovered if its a little soupy chill it in the freezer for a few minutes and you get a wonderful creamy fudgy frosting, put on warm cupcakes and it makes a lovely glaze.