Go Back
+ servings

Low Carb Muffin Tops

Maria Emmerich
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 6 servings
Calories 615

Ingredients
  

  • 1 1/4 cup almond flour or 1⁄2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Redmond Real salt
  • 1/4 cup butter or coconut oil, softened, plus extra for the pans
  • 1/3 cup Natural Sweetener
  • 3 large eggs 6 eggs and 1⁄4 cup unsweetened almond milk if using coconut flour
  • 1 teaspoon raspberry extract

FILLING:

  • 3/4 cup unsalted butter 11⁄2 sticks unsalted butter, softened
  • 6 ounces cream cheese 3⁄4 cup, softened, or mascarpone
  • 3/4 cup Natural Sweetener
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon heavy cream
  • 1 teaspoon raspberry extract
  • chocolate drizzle I use melted The Good Chocolate Bar
  • 1/4 cup heavy cream
  • 2 tablespoons Natural Sweetener
  • 1/2 ounce unsweetened chocolate finely chopped
  • 1/4 teaspoon raspberry extract

Instructions
 

  • Preheat the oven to 325°F. Grease a 12-well whoopie pie pan (or muffin top pan).
  • In a mixing bowl, whisk together the our, cocoa powder, baking soda, and salt until blended. In a separate bowl, beat the butter, sweetener, eggs, and extract with a hand mixer until smooth. Stir the wet ingredients into the our mixture. Spoon the batter into the prepared pan, lling each well about two-thirds full. Bake for 12 minutes or until a toothpick inserted into the center of a pie comes out clean. Allow to cool in the pan.
  • Meanwhile, make the filling: Using the hand mixer, cream the butter, cream cheese, and sweetener in a medium-sized bowl. Add the cocoa powder and stir well. Add the heavy cream to thin it out a little, then add the extract and mix to combine. Set the lling aside.
  • To make the chocolate drizzle, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the extract. Taste and add more sweetener, if desired.
  • To assemble into whoopie pies, place one pie at side up on a plate. Place 2 tablespoons of filling on the muffin top, then top with another muffin top. Repeat with the rest of the pies and filling. Drizzle the chocolate over each whoopie pie.
  • Store extras in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 615 | Fat: 60g | Protein: 12g | Carbohydrates: 9g | Fiber: 4g | P:E Ratio: 0.2