My son even enjoys these cupcakes

Low carb Devils Food cake


12 cupcakes

3.5 oz vanilla whey protein powder
1/2 cup unsweetened cocoa powder
6 Tablespoons ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4oz unsalted butter (1/2 cup)
1 cup granulated splenda
1 whole large egg
1 large egg white
1/2 teaspoon vanilla extract
6 oz brewed coffee (3/4 cup)
2 oz heavy whipping cream (1/4 cup)


6 cupcakes

1.7 oz vanilla whey protein powder
1/4 cup unsweetened cocoa powder
3 Tablespoons ground almonds
3/4 teaspoon baking powder
1/8 teaspoon salt
2 oz unsalted butter (1/4 cup)
1/2 cup granulated splenda
1 whole large egg
1/4 teaspoon vanilla extract
3 oz brewed coffee (1/3 cup + 1 Tablespoon)
1 oz heavy whipping cream (1/4 cup)

*my version here is not very sweet at all. I wanted least amount of carbs possible using splenda and I'm not to big on really sweet things anymore. If you like sweeter defiantly add a few drops of your favorite liquid sweetener to taste OR if you don’t mind a few extra carbs up splenda by 1/4 cup for 12 and 2 Tablespoon for 6 cupcakes)





Vanilla Bean Buttercream

12 cupcakes

8 oz unsalted butter
2 large egg yolks
2/3 cup granulated splenda
4 oz heavy whipping cream (1/4 cup)
1 vanilla bean
1 teaspoon vanilla extract

6 cupcakes

4 oz unsalted butter
1 large egg yolk
1/3 cup granulated splenda
2 oz heavy whipping cream (2 Tablespoons)
1/2 vanilla bean
1/2 teaspoon vanilla extract

*my version here is not very sweet at all. I wanted least amount of carbs possible using splenda and I'm not to big on too sweet anymore. If you like sweeter defiantly add a few drops of your favorite liquid sweetener to taste OR if you don’t mind a few extra carbs up splenda by 1/3 cup for 12 and 3 Tablespoon for 6 cupcakes)




Instructions for cupcakes:

Preheat oven 350F
Line cupcake pan with paper liners, set aside.
Brew coffee, set aside to cool.

In a small bowl add whey protein powder, cocoa, baking powder, salt, & ground almonds. Set aside.

Cream butter and splenda with paddle attachment in mixer till light and fluffy.
Add egg/egg white. Then vanilla.
Scrape down sides of bowl and mix on medium speed till combined.
Alternately add, cocoa mixture, coffee, & cream. Starting and ending with cocoa mixture.
Scrap down bowl and mix till all combined.
Scoop/spoon in to prepared cupcake pan. It’s about 1/3 cup per cupcake.

Bake on 350F for 20-25 mins
(until toothpick inserted comes out clean)




Instructions for Buttercream:

set up a double boiler, or just a small pot of water to boil.

In a small glass measuring cup add heavy whipping cream 1/2 of Splenda & your scraped out vanilla bean.
Microwave for about 25 seconds, just until the mixture starts to bubble.
Set aside.

In a metal bowl, something that will fit good over your pan(or double boiler)
Beat egg yolk and remaining splenda with a hand whisk till mixture becomes thick. SLOWLY add cream mixture to yolks, tempering with just about a Tablespoon at first. Mixing CONSTANTLY with a hand whisk till all combined.
Put bowl over your simmering water and mixing constantly for about 35 seconds till you start to see a few bubbles in the mixture.
Take off heat and whisk by hand till mixture is doubled.
Strain threw a fine mesh strainer.
Set aside

In your mixer with paddle attachment. Beat butter until shiny(about 3-4 mins). At this point the butter should hold a soft peak.
With mixer running slowly add egg yolk/cream mixture down side of bowl. Mix on medium speed till well combined. You should hear a nice slapping sound with buttercream is ready(about 2 mins)
Add vanilla extract and if your using a few drops of liquid sweetener add now. Mix till combined.

Wait till cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It ill keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.



Nutritional info for 1(ONE) frosted cupcake:

Energy 324 kcal
Carbohydrate 7.37 g
Sugars, total 0.26 g
Fiber, total dietary 1.67 g
(net carb 5.7 g)
Protein 9.50 g
Total lipid (fat) 30.64 g

Awww, perfect pic to include w/ the recipe, too cute

Thanks Candice, I think I'll try these this weekend.

~Grrrr, went to buy the stuff and forgot the vanilla whey. Maybe I will try to do it w/ the chocolate. I'll let you know how it turns out.

bummer mis! Let me know how they turn out with chocolate!

Hah! That's a precious picture of your son.

Thanks Nancy

Candice’s Low Carb Chocolate Cupcakes with Mocha Buttercream



So just have to say first one, excuse my picture. My buttercream is weepy.. makes me sad. But I'm really too tired to make over. Not sure if you have experimented with coconut flour.. but you never get recipe first try. It is actually quite tricky to work with. It takes quite a few tries of tweaking the recipe to get it right. So after 3 tries tonight, I finally got the perfect cupcake. Well when it came to making the buttercream, I was tired, had a child that needed attention, and just wanted to sit down after cleaning in between all the time making the cake over and over. So buttercream did not get my full attention and as you can see I added to much liquid. My amount of coffee was too much the the small batch I was making. So decreased quite a bit here in the recipe. I added 4 tsp to a 6 cupcake batch, so in the recipe I decreased to only 1 1/2 tsp. All in all, besides the weepy buttercream, these tasted heavenly!
Hope you enjoy!




Candice’s Low Carb Chocolate cupcakes

Ingredients:

12 cupcakes

1/4 cup Coconut flour, sifted
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 oz unsalted butter (1/2 cup)
1 cup granulated splenda
4 whole large egg
1 teaspoon vanilla extract
1/2 + 1 Tablespoon cup brewed coffee
1/3 cup + 1 Tablespoons heavy whipping cream


6 cupcakes

2 Tablespoons Coconut flour, sifted
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
1/8 teaspoon salt
2 oz unsalted butter (1/4 cup)
1/2 cup granulated splenda
2 whole large egg
1/2 teaspoon vanilla extract
1/3 cup Tablespoon brewed coffee
3 Tablespons heavy whipping cream

Instructions:

Preheat oven to 350F
Line cupcake pan with paper liners, set aside.

In small bowl combine coconut flour, cocoa, baking powder and salt. Set aside.

In large bowl add eggs and break up a little with a hand whisk. Add splenda, melted butter, vanilla, coffee and heavy whipping cream. With had whisk, mix up till combined.
Add your dry mixture to your wet mixture and mix till combined.

Scoop into prepared cupcake pan, dividing batter equally between cupcakes.

Bake ~ 350F for 30-35 mins


Nutritional information for 1 cupcake:
Energy 154 kcal
Carbohydrate, Total 7.48 g
Sugars, total 0.44 g
Fiber, total dietary 2.85 g
Protein 3.77 g
Total lipid (fat)12.98 g


Candice’s Low Carb Mocha Buttercream
Ingredients:

12 cupcakes:

5 oz unsalted butter, room temp
2 egg whites
1/2 cup granulated splenda
2 teaspoons vanilla extract

chocolate mixture:
1/4 cup cocoa
2 Tablespoons butter
3 teaspoons strong espresso or coffee
2 Tablespoons Splenda

6 cupcakes:

2.5 oz unsalted butter, room temp
1 egg whites
1/4 cup granulated splenda
1 teaspoons vanilla extract

chocolate mixture:
2 Tablespoons cocoa
1 Tablespoons butter
1 1/2 teaspoons strong espresso or coffee
1 Tablespoon Splenda


Instructions:

To make chocolate mixture:
Melt butter in microwave. Add cocoa, splenda, and espresso. Mix till combined & smooth. Set aside.


Place the egg white/s and splenda in a clean mixer bowl(I use my mixer bowl because this will go to mixer in second step), and place it over a pot of simmering water, whisking constantly until it registers 160 degrees. (about 2-3 min) BE CAREFUL NOT TO COOK YOUR EGG! This was quite a bit different for me then when I use sugar. The egg will get a foamy, that is OK. Just take off heat a second and whisk good. then put back on pot of water.

Take off heat and whisk your egg whites by hand till the mixture is smooth, cooled, tripled in volume, stiff peaks and shiny.

Move your meringue to your mixer.

Using paddle attachment with mixer running SLOWLY add your butter.
After all butter is added, add your vanilla. Turn mixer on high and let it beat until you have a lovely silky buttercream. You will hear a slapping kinda sound.
Add chocolate mixture while mixer is running. Beat on med/high till combined.

Wait until cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It will keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.

Nutritional information for 1 serving:

Energy 113 kcal
Carbohydrate, TOTAL 2.57 g
Sugars, total 0.05 g
Fiber, total dietary 0.66 g
Protein 1.05 g
Total lipid (fat)11.73 g


Nutritional information for 1 frosted cupcake:

Energy 267 kcal
Carbohydrate, TOTAL 10.05 g
Sugars, total 0.49 g
Fiber, total dietary 3.57 g
Protein 4.82 g
Total lipid (fat) 24.71 g

Those look too tempting to have around, except for special occasions/holidays. They sure look good, Candice!

I freeze them And good thing about it.. you have to PLAN to eat. You can not just eat right out of the fridge/freezer. Needs to come to room temp or else you feel you are eating a glob of butter ...not good

how much is 3.5oz of whey? (Call me a cannuck without a scale...)

IS there any way I can do this without using a protein powder?

Requin, I have no idea why I never wrote that down. I think it would be around 100g so for me that would be a little over 3 scoops.. so a little over a cup.

Karatepig, I have another recipe with coconut flour.