Egg Free Choc Nut Cupcakes (Keto,Banting,Paleo,Low Carb, Gluten-Free, Vegan)

Those are really amazing cupcakes and melt-in-your-mouth instantly plus they are without eggs.Instead of using the heba pap you can use almond flour and half coconut flour + 1 teaspoon flax. The results will be litle different but just as delicious.

Ingredients needed for 12 cup cakes

 

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

250ml Cream (coconut cream or fresh cream)

125ml of hot water

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

1/2 Cup of Fresh Cream or Coconut Cream

Nut Butter of your choice

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

1 Cup of Hot Water

*Vegans can use Agar agar instead gelatin with

Method for preparation:

10 Minutes to mix

25 Minutes to Bake

Needed Time: 35 Minutes

You can blend all the dry ingredients in a bowl then add then add the cream and the boiled water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the heated oven and let it cool.

For the Cream:

Mix half a cup of cream, 4 tablespoons of raw cacao and 1/4 cup of erythritol icing. Place a dollop of every top of the cup cake.