[RECIPE IN THIS DESCRIPTION] Speculoos Cupcakes.
These little cupcakes taste like speculoos cookies! They have a gorgeous texture that’s almost like fried donuts. The flavor is lightly spiced and absolutely delicious.
| The Recipe |
CUPCAKE INGREDIENTS:
- 1 cup (100g) Almond Flour
- 1 cup (96g) Low Carb Protein Powder (I used Sticky Toffee Pudding by MyProtein)
- 1 tsp Baking Powder
- ¼ tsp Nutmeg, ground
- ¼ tsp Cinnamon, ground
- 1 oz (28ml) Coconut Oil
- ⅓ cup Sweetener (I used Erythritol)
- 1 large Egg
- 1 cup (230ml) Cream
TOPPING INGREDIENTS:
- 1 tbsp Sweetener
- ½ tsp Cinnamon, ground
- 1 tbsp Butter, melted
METHOD:
1. Preheat oven to 170c/350f. Prepare 10 muffin molds.
2. In a large bowl, add ALL dry ingredients and mix well. Then add ALL wet ingredients and mix until you have a smooth batter.
3. Place the batter into the prepared molds, filling them approx ¾ and bake for 20-30 minutes, or until the top is golden and a toothpick inserted into the middle comes out “clean”.
4. Whilst the cupcakes are cooling, prepare the topping by mixing the sweetener and cinnamon together.
5. Once the cupcakes are cool, dip the top of each in the melted butter, then sprinkle with the cinnamon sweetener mixture. Enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 10.
Per Cupcake:
Calories: 229kcal
Fat: 19g
Protein: 11g
Net Carbs: 2g
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24 апр 2022
