Defeat Diabetes

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These low carb, low sugar cupcakes are the perfect choice if you’re managing blood sugars but are craving something sweet.

Chock-A-Choc Cupcakes

These supremely satisfying chocolate cupcakes are a great low carb option that will keep you feeling full.
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Prep Time 10 minutes
Cook Time 25 minutes
Meal Type Sweet Treat
Cuisine Global
Servings 12
Chocolate cupcakes
  • 1 tsp coconut oil or olive oil
  • 1 pack Simply Swap Foods Cheeky Chocolate Cupcake Mix
  • 1 cup blueberries, plus extra for decorating
  • ½ cup salted butter, melted (125 g)
  • 3 large eggs (60 g)
  • cup preferred milk (eg. coconut, almond, full fat dairy etc)
  • 12 small mint leaves, to decorate (optional)
Chocolate buttercream icing
  • 125 g unsalted butter, softened
  • ¼ cup monk fruit icing sweetener (powdered)
  • 2 tsp vanilla essence
  • 2 tbsp raw cacao powder
  • Preheat oven to 170°C  and grease and line a 12-hole muffin tray with paper cases. Lightly coat the paper cases with coconut oil or olive oil to avoid sticking.
  • Pour the entire dry mix contents into a large bowl with the blueberries and stir to mix well.
  • In a separate bowl, whisk together melted butter, eggs and milk.
  • Pour wet ingredients into dry ingredients and fold together gently.
  • Pour the mixture into the lined muffin tray and bake for 20-25 mins or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).
  • Leave the cakes in pan for 5 minutes before removing to cool on wire rack.
  • To make the buttercream icing, place the butter in a medium bowl and beat with an electric beater while adding the sweetener one spoonful at a time. Beat well after each addition and blend together until light and fluffy.
  • Add cocoa powder and vanilla essence and continue beating on low speed until well combined, scraping down the sides of bowl where necessary.
  • Ensure the cakes are fully cooled before topping with buttercream icing, mint leaves and berries.
If you have a silicone muffin tray then you won’t need paper cases.
You can keep these cupcakes in the freezer at home for when a sweet craving hits. They freeze really well for up to six weeks and only take about 30 minutes to defrost at room temperature. 
Nutrition (per serve)
Net Carbs: 4.4gProtein: 7.3gFat: 27.8g
Keyword Chocolate, Cupcakes

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