Magnum Chocolate Cupcakes
Prep time
Cook time
Total time
Quick, healthy gluten-free cupcakes that are so rich and moist you won't believe they're made with protein powder.
Serves: 8
  • Dry Ingredients
  • 16 g coconut flour
  • 50 g almond flour
  • ¼ tsp Xantham Gum
  • pinch sea salt
  • 1 tbsp Krisda (premium powdered Stevia)
  • 4 tbsp Xyla (premium granulated Xylitol)
  • 20 g cocoa powder (natural, organic)
  • 24 g Magnum Chocolate Protein Powder
  • 1 tsp baking powder
  • Wet Ingredients
  • 1 egg
  • 58 g egg whites
  • 110 mL water
  • 50 g boiled beets
  • 35 g light cream cheese
  • 24 g butter, softened
  • 90 g black beans (drained, rinsed)
  • 3-4 drops of liquid stevia (I prefer Better Stevia)
  1. Preheat the oven to 350 F. Measure out the wet ingredients into the bowl of a Ninja blender (or other small food prep) and blend for 30 seconds.
  2. In a separate bowl measure out the dry ingredients and blend with a fork until even. Pour the wet ingredients into the dry ingredients and blend quickly until thoroughly mixed. Spoon into 8 Silpat muffin molds placed on a wire rack. Transfer the rack to a cookie sheet and set in the oven for 20 minutes or until just set on top, (the cracks should still be a touch wet but the tops should be set). Remember they'll continue cooking from the residual heat once you remove them from the oven and you want them moist and flavorful, not dry.
  3. Let them cool for about 2-3 minutes before removing from the molds. You can eat them immediately or top with Sweet Icing and have them for dessert!
Nutrition Information
Serving size: 1 cupcake Calories: 122 Fat: 7.3 Carbohydrates: 7.42.84 Protein: 7.1
Recipe by Your Healthy Hedonista at