Chocolate cupcakes made from coconut flour

Delicious and healthy chocolate, gluten-free cupcake. A wonderful dessert for holidays and weekdays. You can serve it as a separate dish for breakfast, take it with you on trips, to work and study. Especially will please your children) It goes well with tea, freshly squeezed juice, fruit juice and coffee.

Yulia Reznikova

The author of the recipe

Chocolate cupcakes made from coconut flour

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Composition / ingredients

servings:

Coconut flour

0.5

Baking soda

Cocoa powder

Sesame

0.25

Olive oil

Maple syrup

0.75

Vanilla extract

Chicken eggs

Coconut milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 47 % 20 g

Carbohydrates 37 % 16 g

300 kcal

GI: 73 / 27 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Heat the oven to 180 degrees. Grease the baking molds with oil.
Step 2:
Combine all the ingredients and mix with a mixer until smooth. A small clarification: sesame is indicated in the ingredients, since there is no thin in the list of products. You can buy lamb paste or cook it yourself. In the chopper, add the sesame calcined to a golden color and grind to a homogeneous mass, add a little olive oil and lemon juice and mix in the same chopper. Keep the pasta in the refrigerator.
Step 3:
Spread out into molds and put in the oven (180-190 gr) for 25-30 minutes.
Step 4:
Our cupcake is ready! Have a nice tea party!