I recently came up with this recipe basically by just grabbing what I already had in my pantry, and I ended up creating something satisfying! These little treats are perfect for any time of day when you’re feeling like a snack that will fill your tummy, without spiking your blood sugar, which will leave you craving more sweets. 

Oh, btw. these yummy things are sugar free, dairy free, and gluten free. I know right! 😯

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Recipe makes 4 cupcakes (for a larger portion double up ingredients)

Peanut butter and chocolate cup cakes

Ingredients

  • 2 tbsp. cocoa powder
  • 3 tbsp. ground flaxseeds
  • 2 tbsp. PB2 powder
  • 1 tbsp. coconut oil
  • 1 raw egg
  • ¼ cup egg whites
  •  ¼ cup Unsweetened cashew milk
  • 2 tsp. liquid stevia
  • dash of cinnamon
  • dash of sea salt
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Instructions

  1. Set oven at 350 °
  2.   In medium size bowl, mix all ingredients together
  3.   For better consistency make sure coconut oil is in liquid form 
  4.  Spray cupcake tray with non-stick cooking spray
  5.  Put tray on middle rack in oven and back for 20 minutes
  6.  Once cupcakes have cool down, top with PB2 icing
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PB2 icing recipe (Optional)

Ingredients & Instructions 

  • 4 tbsp. PB2 powder 
  • 2 tbsp. water
  • 1 tsp. liquid stevia
  • dash of sea salt

Mix together ingredients and spread over top cupcakes with a spoon  

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Nutritional Info

116 calories per cup cake

3 g Carbs 8 g Protein 0 g Sugar 6 g Fat 2 g Fibre