Low carbs Marble Spiral Cupcakes

The idea for these Marbled Cupcakes was given to me by my daughter Mariesophie who had seen so many versions on Pinterest but none were "low carb". 

So why not give it a try?

Of course, she helped me both in the preparation and in the 'quality control'.

Ingredients:

• 2 cups of Almond flour
• 5 large eggs
• 0.50 cup, of Coconut oil
• 1 cup of granulate Stevia
• 0.5 cup of heavy cream
• 1 tablespoon of Baking powder
• 0.25 cup of Coconut Flour
• 2 tablespoon of cocoa powder, unsweetened

Note before you start:

All the ingredients must be at room temperature to avoid lumps in the batter, so take them out of the refrigerator about 30 minutes before starting the recipe.

Instructions:

Preheat the oven to 180 ºC

For this recipe, I choose to use a tin with spiral just for fun, but of course you can use whichever you prefer.

In a mixing bowl, whisk the eggs with the stevia, vanilla, and half of the heavy cream.

Stir in the coconut oil at room temperature. Be careful now, if you start from coconut butter or cream and decide to warm it up to obtain the oil! Hot melted coconut oil will cook your eggs and I am assuring you, you don’t want THIS to happen.

Add the baking powder, the coconut flour, and the almond flour.

Wish quickly to combine evenly.

The vanilla batter is now ready but if there are lumps, just use an electric beater to smooth it.

In another medium-size mixing bowl, add 1.5 cup of the vanilla batter just made.

Stir in the cocoa powder and the remained coconut cream until it forms a smooth chocolate batter.

Now you have two bowls of batter, one with chocolate cake batter and one with vanilla cake batter.

Alternate dollops of vanilla cake batter with chocolate cake batter and then use a knife to swirl the top.

Now, insert the knife into each cupcake and gently swirl once or twice, to create a marble swirl effect.

Bake at 180ºC for 35’ or until brown.

Leave the cupcakes on a wire rack for at least 2 hours to cool before releasing them from the moulds. Don't do it too soon or they will crumble

Store them in an airtight cake box for up to 3 days, or freeze them in individual bags

Defrost the day before. They can be rewarmed if desired.