Go Back
–+ servings

Nutella Cupcakes

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 6
Calories 329.2

Ingredients
  

  • 6 large eggs
  • 1/3 cup coconut flour
  • 1/4 cup coconut oil melted, OR hazelnut oil OR butter
  • 1/2 teaspoon hazelnut extract or vanilla extract
  • 1/4 teaspoon Redmond Real salt
  • 1/2 cup Natural Sweetener plus 1 teaspoon stevia glycerite
  • 1/2 teaspoon baking powder
  • 1/2 cup unsweetened macadamia nut milk or low-fat coconut milk
  • 1/2 cup Sugar Free Nutella see recipe below (12 of 24 servings)

SUGAR FREE NUTELLA:

  • 2 cups raw hazelnuts
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Natural Sweetener or equivalent
  • 1/2 teaspoon vanilla extract or hazelnut extract
  • 1/8 teaspoon Redmond Real salt
  • 3 tablespoons hazelnut oil could use other oil like coconut

Instructions
 

  • Heat oven to 350° F.
  • Grease muffin tins with coconut oil or avocado oil spray.
  • Whisk or beat the eggs until whites and yolks are well-mixed.
  • Stream in the oil or butter while continuing to whisk.
  • Add salt and extract and mix until combined.
  • In a separate bowl, combine the natural sweetener, coconut flour and baking powder.
  • Then mix the dry mixture into the egg mixture until well combined.
  • Add in the macadamia nut milk or low-fat coconut milk.
  • Divide the dough among 6 large muffin cups.
  • Dollop 1-2 TBS of Healthified Nutella on each muffin before baking.
  • Bake for about 15 to 18 minutes, or until just turning golden on top.
  • TO MAKE NUTELLA: Can be made 1 week ahead of time.
  • Heat the oven to 400 degrees.
  • Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes.
  • Transfer the hazelnuts to a damp towel and rub to remove the skins.
  • In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
  • Add the cocoa, natural sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.
  • The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.
  • Remove to a container, cover and refrigerate until needed.
  • Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated.
  • It will keep for at least a week.

Notes

Nutritional Information for Sugar Free Nutella (24 servings):
73 calories, 6g fat, 2g protein, 3g carbs, 2g fiber

Nutrition

Calories: 329.2 | Fat: 27.6g | Protein: 11.3g | Carbohydrates: 8.1g | Fiber: 6.3g | P:E Ratio: 0.4