Sugar-free Recipes

Sugar-free Choco Hazelnut Mint Cupcakes

Sugar-free Choco Mint Cupcakes

Yield: 10-12 cupcakes
• 1/2 cup (64g) coconut flour
• 1 teaspoon baking powder
• 6 tablespoons (85g) butter
• 1/2 cup (43g) Dutch-process cocoa
• 3/4 cup (149g) sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 6 large eggs
• 1-2 tsps of peppermint extract (depends on the strength of the flavour)


  1. Preheat the oven to 350°F. Prepare a cupcake / muffin pan. Grease and put muffin liners.
  2. Sift together the coconut flour and baking powder, mixing to combine; set aside.
  3. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  4. Whisk the sugar, salt, vanilla, peppermint extract and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  5. Pour the batter into the prepared pan. Let it rest for 10 minutes.
  6. Bake the cupcakes for about 20-25 minutes or until the cake tester comes out clean.
  7. Cool the cupcakes in the pan for 30 minutes before turning it out onto a rack to cool completely.

Per cupcake (without frosting)

Net Carbs 1g / per cupcake

Total Carbohydrates 13g
Fiber 2g
Fat 14.1g
Protein 4g
Net Calories 184.16

Buttercream Frosting with Mint Flavour

1 cup softened butter
2 tbsps heavy cream
1 tsp vanilla extract
1 cup powdered sugar substitute
½ tsp peppermint extract
½ tsp green food color *optional

Whisk them all together until soft peak.
Frost them into your cake as desired.

Demo video for buttercream frosting here:

*Note: just add the peppermint extract and green food color

%d bloggers like this: