Low Carb (Keto-Friendly) Big Nutella Cupcake. FROSTING: Beat butter and cream cheese with an electric mixer until smooth and creamy. Gradually beat in the powdered sweetener until well mixed in. Add the hazelnut chocolate spread and beat in.

Photo Credit: Kyndra from Peace Love and Low Carb. Ingredients: almond flour, coconut flour, organic cocoa powder, granular erythritol, aluminum free baking powder, eggs, coconut milk, coffee extract, pure vanilla extract, salted grass fed butter, sugar free chocolate chips. We love these super delicious cupcakes because the sugar free "Nutella" flavor is the star. You can cook Low Carb (Keto-Friendly) Big Nutella Cupcake using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Low Carb (Keto-Friendly) Big Nutella Cupcake

The cupcake base is light and moist and topped with our popular homemade Chocolate Hazelnut frosting. In a large bowl, use a hand mixer to beat butter and sweetener together, until fluffy. Beat in almond flour, cocoa powder, baking powder, and sea salt. Beat in eggs, almond milk, and vanilla extract.

Low Carb (Keto-Friendly) Big Nutella Cupcake instructions

This light-in texture Low Carb Cupcake Recipe is entirely Gluten-Free, Grain-Free, and perfect for Diabetics. In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined. In a separate bowl, sift the coconut flour and baking powder. Low Carb Keto Cream Cheese Brownies Recipe.