Low carb MonChou cherry cupcakes
Low carb MonChou cherry cupcakes
Everyone knows the original MonChou cake with cherries. A delicious piece of creamy cake with a cup of coffee, on a birthday or as dessert. However, the MonChou cake contains a lot of sugar and is therefore high in carbohydrates. By using almond flour and sugar substitutes from Steviala, the MonChou cake can also be made low in carbohydrates. However, to give it an extra twist, this is a recipe for low carb MonChou cherry cupcakes. A delicious homemade cherry topping sweetened with Steviala Kristal Sweet Vanilla. Besides low carb and sugarfree, this recipe is also glutenfree. This makes this recipe for low carb MonChou cupcakes also suitable for people with gluten intolerances. So almost everyone can enjoy MonChou cherry cupcakes!
Ingredients
Low carb MonChou cherry cupcakes
Sugar free crust
- 95 grams butter
- 45 grams Steviala Ery-Bronze
- 85 grams Steviala almond flour
- 8 grams baking powder
- 1 teaspoon gingerbread spices
Filling without sugar
- 200 ml whipped cream
- 150 grams MonChou
- 30 grams Kristal Sweet Vanilla
- 2 gelatin leafs
Sugarfree topping
- 300 grams cherries (pitted)
- 30 grams Kristal Sweet Vanilla
- 1 teaspoon lemon juice
- ½ tablespoon arrowroot powder
- 75 ml water
- 1 gelatin leaf
Baking supplies
- oven
- mixing bowl
- whisk
- 12 cupcake molds
- saucepan
Preparation
Low carb MonChou cherry cupcakes
Sugar free crust
Preheat the oven to 175 degrees hot air. Next, mix the butter until creamy, together with the Ery-Bronze. Then add the almond flour, baking powder and gingerbread spices. Then mix until you have a smooth batter. Next, grab 12 cupcake molds. (Tip: use a baking pan for cupcakes and put the cupcake molds in there). Then divide the batter among the cupcake molds. You then bake in the oven for 30 minutes. Then let cool completely outside the oven. Continue with the filling.
Filling without sugar
Soak the gelatin leafs in a bowl of water for at least 5 minutes. Next, mix the whipping cream together with the MonChou and Kristal Sweet Vanilla. Do this for about 5 minutes. Then, heat 50 ml of water in a saucepan and melt the gelatin. Pour the gelatin into the whipped cream and mix for another 1 minute. Then scoop the filling into a piping bag. Next, divide the filling among the cupcake molds. Don't fill them to the brim, stay just below it because of the topping. Now put the low carb monchou cherry cupcakes in the refrigerator for at least 2 hours before starting the topping.
Sugarfree topping
Soak the gelatin leaf in a bowl of water for at least 5 minutes. In a saucepan, add the pitted cherries along with the Kristal Sweet Vanilla. Let the Kristal Sweet Vanilla melt while stirring. Then add the water and bring to a boil. When the cherries are boiling turn the heat to medium-high. Let this simmer for about 10 minutes. Then stir the lemon juice and arrowroot powder into the cherries. When it starts to thicken, squeeze out the gelatin sheet and add it to the cherries. Stir well until the gelatin is melted. Then put it on low and simmer for another 5 minutes. Keep stirring well. Then the topping is ready.
Let it cool to at least to room temperature before spooning it onto the cupcakes. Then spread the cherry topping over the cupcakes and then place them the refrigerator for at least another 2 hours to allow it to firm up. The low carb MonChou cherry cupcakes are now ready!
Nutritional values per portion
- Calorieën: 209
- Carbohydrates: 4.5
- Fats: 16.1
- Proteins: 3.1
Products in this recipe
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