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
- 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
- Preheat your oven to 350 F Convection.
- Mix almond meal, baking soda, cacao powder, cacao nibs, and chopped almonds. Set aside.
- Combine eggs, vanilla extract, water, and sweetener. Mix well.
- Add almond butter to the egg mixture. You can use an electric mixer or stir by hand.
- Add the dry ingredients to the wet ingredients and mix until well incorporated.
- Stir carrots into the dough mixture until well combined.
- Divide dough equally into 16 smaller muffin cups.
- Bake for 15 - 20 minutes. Baking times may vary.
* 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/
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