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Low Carb Cupcake Chocolate-Almond-Raspberry

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Ingredients for 1 servings:

  • 100 g ground almonds or nuts
  • 5 m.-sized eggs
  • 100 g butter
  • 200 g dark chocolate
  • ½ pack of baking powder
  • 1 pinch of salt
  • 36 raspberries, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Melt the butter and chocolate in a saucepan and let cool slightly. Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form, and set aside. In a bowl, beat the egg yolks until frothy, then stir in the almonds or nuts and baking powder. Then stir in the melted chocolate. Finally, fold in the egg whites. Lightly grease cupcake cases or silicone baking cups. Fill the cases almost full with batter and place three raspberries in each. The raspberries must be covered with batter. Bake the cupcakes for 15-20 minutes at 150°C. Remove from the pan immediately and garnish with vanilla frosting, if desired. The recipe is in the database.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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