Free Range Egg Recipes

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Low-Carb Chocolate-Oreo Cupcakes


Serves: 16 cupcakes

2 cups Organic almond flour
5 Free Range Eggs (separated)
4 Cups Stevia
6 Tablespoons Organic unsalted butter
1 packet Oreo Cookies
1 pkg Jello Sugar Free Oreo pudding (you could choose any flavour you like really for the icing)
1/8 tsp Cream of tartar
5tbs Fairtrade cocoa
1tsp Vanilla extract
2tsp Baking powder
Prep: 20 mins

Cook: 30 mins

Preparation Method

  • Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy.
  • Add vanilla extract and Stevia. Beat until well mixed.
  • Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly.
  • Fold the whole thing in to the whipped egg whites and fold lightly. Add 1 cup of almond flour and fold lightly.
  • Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
  • Fill paper muffin cups in muffin tin about half full. Bake at 325°F about 15 to 20 minutes until cracked on top.
  • For the frosting: Whip mascarpone or cream cheese in food processor or with electric mixer until smooth.
  • Add cream and mix again briefly.
  • Add pudding mix and Stevia and mix well.
  • Add full fat milk in 1/2 teaspoon amounts if needed.
  • Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen.
  • Top cupcakes once cooled with the frosting and place 1/2 an Oreo cookie ontop.