Going wheat-free can be quite a task. I’ll be honest and say that I miss a yummy cupcake or baked good that isn’t dry or bitter. Well, after many flops I’ve created some great, simple Trim Healthy Mama chocolate cupcakes.
These cupcakes are made with almond flour and are sugar-free and grain-free. So, even if you’re not following Trim Healthy Mama, but are omitting one of those ingredients from your diet, make these cupcakes!
Trim Healthy Mama Chocolate Cupcakes Recipe
Going grain-free and replacing all your favourite ‘carby’ foods can be quite a task. I know that I often miss fresh homemade bread or a rich, fudgy brownie (my stomach certainly doesn’t agree with me, though!). Thankfully, there are many websites and cookbooks just for low-carb and grain-free diets. One of my favourites? Trim Healthy Mama.
While Trim Healthy Mama isn’t necessarily grain-free, there are lots of great ideas, recipes, and inspiration. One of my most-used recipes is the THM recipe for Skinny Chocolate. I’ve used that basic recipe to create many different sweet treats. My latest creation is a skinny chocolate frosting for these fabulous Trim Healthy Mama Chocolate Cupcakes.
I’ve updated this recipe recently to reduce the amount of almond flour slightly. Depending on the brand of almond flour you purchase, the finished product can turn out a little bit grainy. So, I’ve replaced 1/4 cup of the almond flour with protein powder. It creates a smoother texture and adds a bit of a nutritional boost.
This chocolate cupcake recipe is super easy – mix the dry ingredients. Combine the wet ingredients and stir into the dry ingredients until well combined. Scoop & bake. That’s it!
Print the recipe below and add it to your healthy, low-carb recipe collection! And don’t forget your skinny chocolate frosting!
This recipe makes 12 servings.
Tools & Equipment
- Mixing Bowl
- Meaursing Cups
- Rubber Spatula
- Cupcake Liners
- Cupcake Tray or Cake Tin
- 1/2 cup almond flour
- 1/4 cup unflavored protein powder
- 1 Tbsp coconut flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- ½ cup xylitol
- 1/8 tsp Stevia
- 2 eggs
- 2 Tbsp coconut oil, melted
- 1/4 cup almond milk
- 2 Tbsp cold brewed coffee
- 1 tsp vanilla extract
Preheat your oven to 325 and make sure you have a shelf ready in the middle of your oven for the cupcakes/cake to rest on.
Grease an 8 by 8 inch baking pan or place your cupcakes liners in your muffin pan.
Measure out your dry ingredients and put them into your mixing bowl.
Mix them up first before adding the wet ingredients as you want the mixture to even.
Add the wet ingredients to the mixing bowl, you don’t need to whisk the eggs before adding.
It is worth heating your coconut oil in the microwave to make it into a liquid to make it easier to mix the ingredients together.
Mix thoroughly to combine the dry and wet ingredients, make sure that you don’t have any powder clumps in the mixture as they will affect the texture of your misture when cooked.
Pour batter into the cake tin or use a large scoop or roughly 3 tablespoons of mixture into each muffin case. You can also use this to make mini muffins perfect for on the go bites and snacks.
Bake for 12- 20 minutes, less for mini muffins and more for cakes. Be careful not to overbake as this can affect the finishing result.
Leave to cool on a cooling rack before adding delicious chocolate frosting or serving.
Here’s a really fun way to serve these Trim Healthy Mama chocolate cupcakes – cupcake kebabs! Bake the batter in a mini-muffin pan. After they’ve cooled completely (if they are very soft, put the cooled pan in the refrigerator until they are completely firm), remove them from the pan and place them on skewers with strawberries and serve with whipped cream.
It looks very pretty and it’s a quick and easy dessert. Enjoy!