Sunday, February 9, 2014

Black bottom cupcake


1 (8 ounce) creme cheese room temp
1 egg
2 tbsp powder erythritol or any granulated sweetener of choice
1/4 tsp salt
1 1/2 cup of almond flour
2 tbsp of coconut flour
3/4 cup of erythritol ( or 1/2 cup of any granulated sweetener of choice, erythritol is less sweet than any sugar substitute)
1/4 cup of unsweetened cocoa powder
1 tsp baking soda
1/2 tsp of salt
1 cup of freshly brewed coffee ( totally cool it down) or water
1 tbsp of melted butter
1 tbsp of vinegar ( i used white distilled)
1 tsp of vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. In a medium bowl, beat the cream cheese, egg, 2 tbsp of erythritol and 1/4  teaspoon salt until light and fluffy. it will be a bit runny.
  3. In a large bowl, mix together the almond and coconut flour, 3/4 cup erythritol, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the brewed coffee, butter, vinegar and vanilla. Stir together until well blended and wait till it thickens a bit. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 28 to 30 minutes.
  5. this makes 12 standard muffin cups 
  6. let it rest and put in a container and refrigerate. best eaten the next day.

inspired black bottom cupcake