Paleo Chocolate Cupcakes

DSC_7886For the past—oh, I don’t know—twenty years or so, I struggled with a G.I. disorder and cupcakes were a serious no no. Even gluten-free flours have been an issue. Because of their high glycemic index, they cause my blood sugar to take a serious nose dive. Then came the Paleo Diet (cue chorus of angels) and along with it almond flour and coconut flour, two low glycemic flours I could digest with no problems whatsoever. Since then I’ve really gotten into baking and when I tried out these cupcakes from Living Healthy with Chocolate I just about went to cupcake heaven. Delicious AND good for you?? I mean it’s almost like the nutritional equivalent of eating a handful of raw almonds dipped in coconut oil—almost.

I’ve adjusted a few ingredients so that my cupcakes are very low in sugar. If you want them a little sweeter, stick to the original recipe from Living Healthy With Chocolate here.

Abbey cupcakes 3

  • Paleo Chocolate Cupcakes!
  • Makes about 15
  • 3 cups blanched almond flour
  • ¼ cup coconut flour
  • ¾ cup cacao or cocoa powder
  • ¼ cup coconut palm sugar
  • ¼ apple sauce
  • 10 drops liquid stevia
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup coconut oil, melted
  • 1 cup coconut milk, full fat
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Sift or whisk almond flour, coconut flour, cocoa powder, coconut palm sugar, baking soda, and salt together in a large bowl until there are no lumps. Set aside.

Melt coconut oil until liquefied and let cool until room temperature-ish so it won’t cook the eggs.

In large bowl mix apple sauce, stevia, liquid coconut oil, coconut milk, eggs and vanilla until smooth.

Mix dry ingredients into wet ingredients slowly and beat with a hand mixer until smooth.

Fill parchment paper cupcake holders ¾ of the way and bake in cupcake tin for 20-22 minutes or until a knife comes out of cupcake clean.

Abbey crackNow you have some choices here. You can eat them like this and pretend they’re super healthy chocolate muffins or get really decadent and top them with this frosting from Elana’s Pantry. The frosting is basically made out of coconut oil and chocolate chips so it tastes like someone smeared a chocolate bar on top of your cupcake. You’re welcome.

(Photos by the very talented Lauren Godfrey of We Golden. Thank you, Lauren! Mwah!)

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Comments

  1. says

    Oh my goodness…totally better than a handful of almonds dipped in coconut oil. I’ll be making these for David this weekend!
    Love and chocolate is in the air!
    Thanks gorgeous!

    xo

    • Abbey says

      Thank you, Kim! Did you ever post that pumpkin bread recipe that you brought over to Claudine’s? OMG, it was heavenly!!

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