Low Carb (Keto-Friendly) Big Nutella Cupcake

Name: Low Carb (Keto-Friendly) Big Nutella Cupcake
Total time: 1200 s
Yield: 4 Servings
Cuisine: American
Ingredients: 1/4 Cup Lupina Flour; 1/4 Cup Oat Flour; 1 package Key Nutrient Hot Cocoa MCT Powder; 1 tsp Baking Powder; 2 Large Eggs; 2 Tbsp Choc Zero Hazelnut Spread; 1/4 Cup Unsweetened Cashew Milk; 2 Tbsp Splenda Naturals Stevia; 2 Tbsp Mayonnaise; The Sprinkle Company Sugar Free on Etsy

Solcire Roman @eatwsolcire

Rhode Island

Net Carbs 3.1g
Protein 8.3g
Fat 12.3g
Calories 174

Solcire Roman @eatwsolcire

Rhode Island

Net Carbs 3.1g
Protein 8.3g
Fat 12.3g
Calories 174

Saved

Ingredients

20 mins

4 Servings

1/4 CupLupina Flour
1/4 CupOat Flour
1 packageKey Nutrient Hot Cocoa MCT Powder
1 tspBaking Powder
2Large Eggs
2 TbspChoc Zero Hazelnut Spread
1/4 CupUnsweetened Cashew Milk
2 TbspSplenda Naturals Stevia
2 TbspMayonnaise
The Sprinkle Company Sugar Free on Etsy

Saved

Steps

20 mins

1

In a mixing bowl combine all the dry ingredients Lupina, Oat fiber, Key nutrients cocoa and baking powder and put aside.
2

In other bowl mix the sugar with the eggs until combine Add the Mayonnaise with a mixing hand until well combine
3

Combine the dry ingredients with the wet ingredients until get cake dough
4

Grease your mold and add the dough in big cupcake mold
5

Bake for 20 -25 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
6

Frosting with Choc Zero Hazelnut Spread and Sugar Free Sprinkle