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Chocolate-Cappuccino Mini Cupcakes

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Chocolate-Cappuccino Mini Cupcakes 0 Picture

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

Details

Servings 18

Preparation

Step 1

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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