Good afternoon here we will give you a recipe low carb (keto-friendly) big nutella cupcake which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from low carb (keto-friendly) big nutella cupcake which has aroma and taste that can evoke our tastes.

So that the result of low carb (keto-friendly) big nutella cupcake, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare low carb (keto-friendly) big nutella cupcake delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings must exist in prepare

1. Prepare 1/4 Cup Lupina Flour
2. Prepare 1/4 Cup Oat Flour
3. Take 1 package Key Nutrient Hot Cocoa MCT Powder
4. Take 1 tsp Baking Powder
5. Prepare 2 Large Eggs
6. Prepare 2 Tbsp Choc Zero Hazelnut Spread
7. Prepare 1/4 Cup Unsweetened Cashew Milk
8. Use 2 Tbsp Splenda Naturals Stevia
9. Take 2 Tbsp Mayonnaise
10. Use The Sprinkle Company Sugar Free on Etsy

It's the perfect dessert for just one or two people on a hot day. I also include directions to make a low-carb chocolate milkshake with keto ice cream too! In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free. Add melted butter to dry ingredients.

Step by step to make Low Carb (Keto-Friendly) Big Nutella Cupcake:

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
7. Done and ready to serve!

Stir to coat the butter with flour. Use a pastry cutter or fork to break the butter into smaller pieces. A moist and easy low carb chocolate cupcake recipe pulled together with just a few simple ingredients. Prepare a muffin tin by greasing or baking with cupcake liners. In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.

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