Recipe of Homemade Low Carb (Keto-Friendly) Big Nutella Cupcake
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Ultimate Low Carb (Keto-Friendly) Big Nutella Cupcake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Low Carb (Keto-Friendly) Big Nutella Cupcake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low Carb (Keto-Friendly) Big Nutella Cupcake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Low Carb (Keto-Friendly) Big Nutella Cupcake is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Low Carb (Keto-Friendly) Big Nutella Cupcake estimated approx 20 mins.
To get started with this recipe, we must first prepare a few components. You can cook Low Carb (Keto-Friendly) Big Nutella Cupcake using 10 ingredients and 6 steps. Here is how you can achieve it.
Net Carbs 3.1g
Protein 8.3g
Fat 12.3g
Calories 174
Ingredients and spices that need to be Make ready to make Low Carb (Keto-Friendly) Big Nutella Cupcake:
- 1/4 Cup Lupina Flour
- 1/4 Cup Oat Flour
- 1 package Key Nutrient Hot Cocoa MCT Powder
- 1 tsp Baking Powder
- 2 Large Eggs
- 2 Tbsp Choc Zero Hazelnut Spread
- 1/4 Cup Unsweetened Cashew Milk
- 2 Tbsp Splenda Naturals Stevia
- 2 Tbsp Mayonnaise
- The Sprinkle Company Sugar Free on Etsy
Steps to make Low Carb (Keto-Friendly) Big Nutella Cupcake
- In a mixing bowl combine all the dry ingredients Lupina, Oat fiber, Key nutrients cocoa and baking powder and put aside.
- In other bowl mix the sugar with the eggs until combine Add the Mayonnaise with a mixing hand until well combine
- Combine the dry ingredients with the wet ingredients until get cake dough
- Grease your mold and add the dough in big cupcake mold
- Bake for 20 -25 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Frosting with Choc Zero Hazelnut Spread and Sugar Free Sprinkle
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