Today is Cupcake Day! That means I’ll be handing out some cupcakes (or in my case keto brownie cups)
I included the net carbs (approx 1g), were you hoping for all of the macros? Approx 86 Cals, 7.5 g fat, 3g protein. These are simply for the brownie base, toppings vary.
About 1g net carb per brownie cup (when you make 24 mini-cups) Approx 86 Cals, 7.5 g fat, 3g protein. These are simply for the brownie base, toppings vary.
1 cup natural creamy almond butter
2/3 cup confectioners erythritol
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter powder
2 large eggs
1 tablespoon melted coconut oil
1 teaspoon of instant espresso dissolved in 2tbs warm milk
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
Preheat oven to 350F.
Combine all ingredients with a mixer until thick and well- incorporated. Use either a silicon muffin tray or paper cupcake cups. If making mini brownie-cups bake for 11 minutes. If making standard cups, bake for approximately 15-17 minutes.
Some I topped with peanut butter, a blackberry, and a homemade sugar-free gummy heart. Others were topped with a mint cream cheese frosting and a little chocolate heart (sweetened with erythritol).