I spent a good 10 minute dithering about the name of these. Originally I had called these Paleo Chocolate Cupcakes, but with the addition of Xyla and Black Beans, they just didn’t seem too paleo any more, hence the name change. You know how much I’m a fan of all these Magnum anyway!
These started out as an attempt to satisfy a chocolate craving on my current extremely low carb diet, now that I’m a few months out of my return to the Pro stage at the WBFF 10-Year Anniversary World Championships in August. Two months ago I was enjoying a whopping 245 g of carbs a day and now I’m down to 50! Hence the search for a new cupcake recipe that would fit my macros and satisfy my palette.
The recipe makes 8 plump, moist cupcakes, and the macros are insane! They’re packed with quality protein, fiber and taste, and both Xyla and Krisda are non-insulinogenic sweeteners, meaning they do not stimulate the release of insulin, so they’re great sweeteners for diabetics as well as fitness models!
I topped mine with some of my famous Sweet Icing and a pinch of shredded coconut. Perfect for breakfast, pre-workout or post yoga. There is literally no wrong time to have these.
- 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)
- 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.
- 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.
- 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!
