Chocolate Fudge Protein Cupcakes

March 24, 2020

1 scoop Brownie Batter Protein Powder
2 TBSP (14g) coconut flour
2 TBSP (14g) almond flour
2 TBSP cocoa powder (dutch-processed, if available, for richest flavor)
1 ¼ tsp baking powder
1 egg
5 fl oz liquid egg whites
3 fl oz unsweetened almond milk
Optional (not included in macros): 2.5 TBSP mini chocolate chips

Preheat oven to 350. Apply non-stick spray/oil to 5 oven-safe ramekins or teacups (or prepare muffin pan for 8 cupcakes) and set aside.

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.

Pour ⅓ C of batter into each foil liner, sprinkle with baking chips if using, and bake until cooked through, approximately 18 minutes (15 minutes for standard cupcakes), being careful not to overbake.

Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.

Macros per cup (⅕ recipe): Cal: 101 // Fat: 4 // Sat Fat: 1.4 // Carbs: 5.5 // Fiber: 3.3 // Pro: 10.5 // Sugar: 0.3