Recipe adapted from Creating Naturally
It’s always a victory when I can find a low carbohydrate treat for my daughter, Jaci. Since her diagnosis of type 1 diabetes, counting carbs has become a daily chore around our house. Attempting to remove simple sugars from her diet while still allowing her to have a yummy sweet treat now and again is a challenge this Mom is up to!
This is a yummy one, Crafty Friends! The lower sweetness, from the natural sweetener stevia rather than sugar, gives a sophisticated dark chocolate taste. I’ve calculated each muffin cup to be about 2 carbs each. Not too shabby, huh?
Place all ingredients in an electric mixer with a whisk attachment. Whisk on medium for approximately 5 minutes or until your dark brown chocolate takes on a light fluffy color and texture. Add approximately 2 tablespoons into each foil muffin liner and top your chocolate cups as desired.
I made a few chocolate cups with a small sprinkling of fine coconut flakes and topped with a raspberry. The other chocolate cups were made with the upcoming valentine holiday in mind – I cut a thin slice of strawberry from stem to tapered bottom then cut out a heart shape using a mini cookie cutter. I sprinkled each chocolate cup with a little bit of homemade almond flour and ended with some sweet little valentine treats!
Now, even with a limited diet, Jaci can enjoy the type of sweet treat every kid craves!
- 1 cup unsweetened cocoa baking powder
- 1 cup peanut butter
- 1 cup virgin coconut oil
- 1 tsp. vanilla extract
- 1 and ½ tsp (approximately 80 to 90 drops) alcohol free stevia extract
- ½ tsp sea salt
- fruit or berries, nuts, coconut flakes, extra sea salt or chili pepper flakes or any other topping you’d enjoy (optional)
- Place foil cupcake liners into muffin tin.
- Melt the coconut oil in a warm water bain marie.
- Place all ingredients, including the coconut oil, into electric mixing bowl and using the whisk attachment, whisk together until nice and fluffy (about 5 minutes).
- Place 2 tablespoons of mixture into each cupcake liner.
- Add fruit or berries of your choice, coconut flakes, extra sea salt, nuts, chili pepper flakes, or any other topping you’d enjoy (optional).
- Place full muffin tin(s) into the refrigerator for approximately 20 minutes or until the chocolate has set and is firm.
- Remove from muffin tin and store in the refrigerator.
7 Comments
Those look delicious!!!! What a great mom you are!!!
Oh thank you so much, Paula! <3 What a nice thing to hear.
These look so yummy!
Looks yummy. My brother has coeliac disease, so, I’ve been trying to find low carb none wheat recipes, which his wife and daughters could bake him. I need to email this one to them, Thanks =o)
Absolutely, Hanna! Jaci was just tested for celiac disease. Apparently type 1 diabetics are at an increase risk for celiac so they automatically test them. Her lab results came back “inconclusive” – her number was right on the cusp of what is normal and abnormal – so she’ll be retested in 6 months to a year. We haven’t eliminated gluten completely but it’s something we are working towards. Hopefully if in the near future we do find out she also has celiac, it won’t be such a shock to eliminate it completely.
I made these tonight. They are awesome! Thank you for the recipe!
You’re so very welcome, Theresa! Glad you liked them – we love them too.
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