Chocolate Cappuccino Mini Cupcakes Recipe

click to rate
0 votes | 1677 views
Servings: 12

Ingredients

Cost per serving $0.35 view details
  • 1 c. sliced almonds
  • 1 c. Atkins Bake Mix
  • 1/2 tsp baking pwdr
  • 1/2 c. butter - (1 stick) room temperature
  • 1/2 c. granular sugar substitute
  • 2 scoop Atkins Cappuccino Shake Mix
  • 3 x Large eggs

Directions

  1. Heat oven to 350 degrees. Spray mini muffin tins with cooking spray. Process almonds in a food processor in pulses till finely grnd. Add in bake mix and baking pwdr; pulse to combine.
  2. In a large bowl, beat butter and sugar substitute with an electric mixer till fluffy, about 2 min. Beat in shake mix. Add in Large eggs one at a time. Fold in almond mix with a spatula. Divide batter in muffin tins, filling each 2/3 full. Bake 20 min, till set.
  3. This recipe yields 18 servings.
  4. Description: "If you wish to make these moist cupcakes even more special, top with a dollop of whipped cream sweetened with Atkins Sugar Free Chocolate Syrup."

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 25g
Recipe makes 12 servings
Calories 103  
Calories from Fat 91 88%
Total Fat 10.41g 13%
Saturated Fat 5.36g 21%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 124mg 5%
Potassium 40mg 1%
Total Carbs 0.77g 0%
Dietary Fiber 0.4g 1%
Sugars 0.22g 0%
Protein 2.28g 4%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment