May 2, 2011

Low Carb, Gluten Free Chocolate Cupcakes!

So, as promised, I have been doing a bit of experimenting this weekend with some alternatives to wheat flour. I personally have no problem with gluten, nor do any of my family members, but for what it is worth the following recipe does happen to be gluten free.

I started with the recipe on the back of the Bob's Red Mill package of quinoa flour (click on photo for close-up view)


I used the recipe as written, but substituted Splenda for the sugar and added two scoops of chocolate protein powder and a tablespoon of instant coffee. The protein powder made it a little thick, so I also added 1/4 cup of unsweetened vanilla almond milk.

Then, I wanted some frosting and experimented with a sugar free chocolate ganache:

Heat 1/4 cup of heavy cream to boiling on stove top or in microwave
Add 3 ounces unsweetened baking chocolate and stir until chocolate is melted
Add sweetener (I used a dropper of liquid stevia and a 1/4 cup of splenda) to taste and stir until smooth

Full disclosure: My family found the frosting to be TOO bittersweet - I on the other hand have been having some Lindt 85% cacao chocolate squares as an occasional treat, and for me it's perfect. You could add some butter and/or additional sweetener to mellow out the chocolate hit if you like. They did like the cake portion a lot - but were expecting a more typically sweet frosting.

I used sparkpeople.com to compute recipe macros and here they are (Recipe made enough batter for 13 cupcakes, although 1 cupcake's worth somehow failed to make it to the pan)


Nutrition Facts
User Entered Recipe
  13 Servings

Calories 147
Fat 9.3g
Sat Fat: 5.1g
Polyunsaturated fat: .4g
Monounsaturated fat: 2.5g
Cholesterol: 51.6mg
Sodium: 306.8mg
Potassium: 119.38mg
Carbohydrate: 12g
Fiber: 1.6g
Protein: 6.9g


For me it is a little bit higher carb than my usual food items, but well within acceptable limits for a dessert - and the little bit of protein is a bonus.

Now for the good part: Photos!

These baked up nice and high - the texture is a bit more dense than white flour cupcakes, but this is partly because I added the protein powder. They aren't gut bombs though! I found them to be moist, fairly tender and digestible, while still filling and satisfying. They also didn't trigger major sugar cravings, so I am happy to recommend them if you need to scratch a dessert-craving itch.



 This is a photo of the frosting after adding the chocolate and sweetener to the scalded cream.




VOILA! Bittersweet chocolate cupcakes!

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