Imagine sinking your teeth into a decadent chocolate cupcake that's not only incredibly delicious but also fits perfectly into your low-carb lifestyle. These Nut-Free Chocolate Ganache Filled Cupcakes are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or satisfaction. Get ready to experience a chocolate lover's dream that will make you forget you're even following a low-carb diet!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/4 cup unsweetened applesauce
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying with non-stick cooking spray.
- In a large mixing bowl, whisk together almond flour, cocoa powder, and erythritol until well combined and free of lumps.
- In a separate bowl, blend unsweetened applesauce, eggs, and vanilla extract until smooth and fully integrated.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until a uniform batter forms without overmixing.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool completely on a wire rack for approximately 30 minutes.
- For the ganache filling, heat heavy cream in a small saucepan until it just begins to simmer.
- Pour hot cream over sugar-free chocolate chips and let sit for 2-3 minutes, then whisk until smooth and glossy.
- Using a small knife or cupcake corer, create a small cavity in the center of each cooled cupcake.
- Fill each cavity with the prepared chocolate ganache, ensuring an even distribution.
- Optional: Optionally, top with additional ganache or low-carb whipped cream for garnish.
- Refrigerate cupcakes for at least 30 minutes to allow ganache to set before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs and other wet ingredients are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test, but remove cupcakes when there are still a few moist crumbs to prevent drying out.
- Ganache Perfection: Let the hot cream sit with chocolate chips for exactly 2-3 minutes to create a smooth, glossy filling.
- Cooling is Crucial: Allow cupcakes to cool completely before filling to prevent the ganache from melting.
- Storage Tip: These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days, making them a great make-ahead dessert.
- Customize Your Toppings: Experiment with sugar-free whipped cream or a sprinkle of cocoa powder for extra flair.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 6g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 85mg
