Chocolate-Cappuccino Mini Cupcakes

Chocolate-Cappuccino Mini Cupcakes
Chocolate-Cappuccino Mini Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 1

    cup sliced almonds

  • 1

    cup Atkins Bake Mix

  • 1/2

    teaspoon baking powder

  • 1/2

    cup butter - (1 stick) room temperature

  • 1/2

    cup granular sugar substitute

  • 2

    scoops Atkins Cappuccino Shake Mix

  • 3

    eggs

Directions

Heat oven to 350 degrees. Spray mini muffin tins with cooking spray. Process almonds in a food processor in pulses until finely ground. Add bake mix and baking powder; pulse to combine. In a large bowl, beat butter and sugar substitute with an electric mixer until fluffy, about 2 minutes. Beat in shake mix. Add eggs one at a time. Mix in almond mixture with a spatula. Divide batter in muffin tins, filling each 2/3 full. Bake 20 minutes, until set. This recipe yields 18 servings. Carbohydrates: 3.5 grams Net Carbs: 2 grams Fiber: 1.5 grams Protein: 4 grams Fat: 9.5 grams Calories: 129

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