I am looking at the ingredients I use more now than before, because I need to limit carbs. But I am not giving sweets up entirely, so I will make the best ones that I can. Although the coloring is different, but the chocolate taste is definitely noticed.
SCHARFFEN BERGER 70% to 82% Cacao Baking bars for baking are my preference over chips. It’s that intense chocolate taste that I love.
A time saver is to mix brown sugar with regular cane and coconut sugar in equal parts to keep either from clumping. It actually eliminates the need to measure when making cookies or cupcakes.
1/4 cup natural almond flour
1/4 cup blanched almond meal/flour
1/4 cup cornstarch
1/4 cup Quinoa flour
1/4 cup powdered milk
1 tsp xanthan gum
3/4 tsp baking powder (aluminum free)
1/4 tsp baking soda
1/4 tsp ginger
1/4 tsp cinnamon
1/2 tsp Authentic Foods Vanilla Powder
2 oz. shaved, chopped finely, Scharffen Berger chocolate
5 tbsp butter with canola oil
2 tbsp Pyure stevia (granulated)
1/4 cup sugar mix(equal parts brown, white and coconut)
2 large eggs
1/4 cup water
1/4 cup mini chocolate chips, optional
1. Whisk all of the Dry Ingredients together, set aside
2. Preheat oven to 350°F. Line muffin cups with paper liners.
3. Beat egg, butter and sweeteners in a medium-sized mixing bowl with an electric mixer on medium speed until combined. Beat in Dry Ingredients until well combined.
4. Fold in chocolate chips. Divide the batter among the prepared cups (they will be full).
5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Transfer to a wire rack and let cool completely.
Nutrition (per serving): 261 calories, 16.1g total fat, 7.9g monounsaturated fat, 3.4g polyunsaturated fat, 4.3g saturated fat, 47.1mg cholesterol, 117.6mg sodium, 42.5mg potassium, <1mg iron, 49.1mg calcium, <1g glutamic acid, <1g lysine, 7.2mcg folate, 22.6g carbohydrates, 3.2g fiber, 19.4g net carbohydrates, 12.6g sugar, 5.9g protein, 3.3mg caffeine.