Black Velvet Cupcakes Recipe

6.3g
Net Atkins Count ^TM

Prep Time: 5 Minutes
Style:American
Cook Time: 17 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.7g

Protein

23.6g

Fat

2.3g

Fiber

271.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 large
0 3/16 cup
0 1/4 cup
2 tsp
7 tablespoon
0 1/4 cup
0 1/4 tsp
2 tbsp
0 1/4 tsp
0 1/4 tsp
4 oz
2 tbsp

DIRECTIONS

For this recipe you will need black food coloring (either liquid or gel; for liquid you will need 1/2 tsp and for gel just a small amount is needed). You will also need orange or other color for the frosting; amount will depend upon desire for color depth. The cupcakes may be sprinkled with edible glitter which is made of food coloring and guar gum (no sugar). The glitter and food colorings can be found at some hobby stores or online.

Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
In a medium bowl whisk the eggs with the coconut milk, granular sugar substitute, vanilla, black food coloring and 3 tablespoons melted butter. Set aside.
In a small bowl whisk together the coconut flour, baking powder, cocoa powder, baking soda and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
Make Frosting: In a small bowl, beat the cream cheese with an electric mixer until smooth. Add 4 tbsp (1/4 cup) softened butter and continue to beat another minute. Add the erythritol; beat another minute then add vanilla and food coloring as desired. Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand.

Cooking Tip

Nuts or chocolate chips would be a great way to customize this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.