Almond Cacao Cupcakes with Carrots
Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • 4 Tbsp. (30 g) organic almond meal
  • 1 tsp. (5 ml) baking soda
  • ⅓ cup (32 g) raw cacao powder
  • ⅓ cup ( 53 g) raw cacao nibs
  • 2 Tbsp. (17 g) raw almonds, chopped
  • 2 organic eggs, slightly beaten
  • 1 Tbsp. (5 ml) vanilla extract, alcohol-free
  • 1 Tbsp. (5 ml) water
  • ¾ cup (144 g) Xylitol*
  • ¾ cup (192 g) raw almond butter
  • 2 cups (200 g) carrots, shredded
Instructions
  1. Preheat your oven to 350 F Convection.
  2. Mix almond meal, baking soda, cacao powder, cacao nibs, and chopped almonds. Set aside.
  3. Combine eggs, vanilla extract, water, and sweetener. Mix well.
  4. Add almond butter to the egg mixture. You can use an electric mixer or stir by hand.
  5. Add the dry ingredients to the wet ingredients and mix until well incorporated.
  6. Stir carrots into the dough mixture until well combined.
  7. Divide dough equally into 16 smaller muffin cups.
  8. Bake for 15 - 20 minutes. Baking times may vary.
Notes
* substitute any other sweetener of your liking (Stevia or Monkfruit will both work well in this recipe)
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2018/04/13/almond-cacao-cupcakes-with-carrots/