Making low carb chocolate cupcakes

First, start by preheating the oven to 180 degrees before you start making these low carb chocolate cupcakes. Make sure all ingredients are at room temperature. First, beat the butter until fluffy and then add the Steviala Kristal Sweet, eggs and egg yolk. Mix this until fluffy and until the color has turned light yellow. Then sift the Steviala almond flour and add it to the mixing bowl along with the baking powder and salt. Mix this into an even cupcake batter. Finally, add cocoa powder and mix this for another 2 minutes on the highest mix setting.

Then divide the low carb chocolate cupcake batter among 4 cupcake molds and place them on a baking sheet. You then place the baking sheet in the oven and bake the cupcakes for 15 to 20 minutes. After 15 minutes, check with a skewer to see if the cupcakes are done. Then let the chocolate cupcakes cool completely.

Did you know that you can also use the Tefal Cake Factory for this recipe?

Making sugarfree chocolate meringue buttercream

Next, get to work on the sugarfree meringue buttercream. With this, you are going to decorate the low carb chocolate cupcakes. First, separate 4 to 5 eggs until you are left with 80 grams of egg whites. Heat a layer of water in a sauce pan and place on top of this a mixing bowl with the egg whites and Steviala Kristal Sweet. Make sure the bottom of the mixing bowl is not touching the water. Turn the heat to medium-high and start stirring well with a whisk until the Steviala Kristal Sweet is completely dissolved. Then pour this over to the mixing bowl of a food processor and whisk the egg whites for 10 minutes. Stick to these 10 minutes as well because the egg whites need to come back to room temperature before adding the butter.

Next, add the softened diced butter and mix until you have an even buttercream. Is the buttercream sifting? Then you can do two things: keep mixing until all the ingredients are back to the same temperature which will make the butter cream nice and even again, or use a hair dryer which you point at the mixing bowl while the food processor keeps mixing. This will make all the ingredients melt together again. At the end, add the vanilla extract and cocoa powder. Next, put the sugarfree meringue buttercream into a icing bag with a pointed tip. Then proceed to decorate the low carb chocolate cupcakes.

Decorating low carb chocolate cupcakes

Then it's time to decorate the low carb chocolate cupcakes. Hollow out the center of the cupcakes with a spoon or knife. Then fill the cupcakes with your favorite Steviala syrup substitute. We went for the Caramel Crush and Supreme Strawberry. Next, pipe the sugarfree meringue buttercream on top of the cupcakes. Then spread the crumbled oreo cookies over the buttercream and finish it off with a chocolate strawberry. Enjoy these low carb chocolate cupcakes!