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https://www.bulletproof.com/recipes/eating-healthy/grain-free-gluten-free-chocolate-coconut-cupcakes/ article-11872 Gluten-free Chocolate Coconut Cupcakes https://www.bulletproof.com/wp-content/uploads/2017/08/Gluten-freeChocCoconutMuffins-300x160.jpg 1 USD InStock Eating Healthy Brain Octane Oil NUT04-00009 NUT04-00013 NUT04-00014 NUT04-90004 NUT04-00030 KIT12-00006 KIT12-00019 KIT12-00048 KIT12-000086 Chocolate Coconut Dessert Gluten Free Grass Fed Ghee Keto Low-Carb Snack article
Home / Recipes / Eating Healthy
|May 25, 2020

Gluten-free Chocolate Coconut Cupcakes

By Jordan Pie

Gluten-free Chocolate Coconut Cupcakes

The Bulletproof Diet works because it’s flexible. It’s designed so that foods exist on a spectrum of nutrient-dense all the way to kryptonite foods that you should probably avoid. But that doesn’t mean you don’t get dessert. Especially when they involve chocolate.

These decadent, grain-free cupcakes are packed with high-quality fats, cinnamon which helps to stabilize blood sugar, and of course chocolate, which is rich in polyphenols (as if you needed another reason to eat chocolate).

Whether you want to end dinner on a sweeter note or want a mid-afternoon energy boost, go make these grain-free, gluten-free cupcakes post haste!

Thanks to our friend Jordan Pie for this amazing Bulletproof recipe!

Gluten-free Chocolate Coconut Cupcakes

Makes: 20 cupcakes

Ingredients: 

Cupcakes:

  • 1 cup coconut flour, sifted
  • 250g grass-fed butter or ghee
  • Pinch of salt
  • 7 large eggs or 8 small-medium sized eggs
  • 1/2 cup cacao butter
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. paleo baking powder
  • 1 tsp. apple cider vinegar
  • 2 tsp. vanilla powder
  • 2 tsp. cinnamon
  • 1 cup of xylitol of sweetener of choice

Icing:

  • 1/4 cup cacao butter
  • 1/4 cocoa powder
  • Pinch of salt
  • 2-3 tbsp. Brain Octane Oil
  • 1/3 cup coconut cream
  • Xylitol or sweetener of choice

Garnish:

  • Fresh berries

Instructions: 

  1. Preheat the oven to 350°F (170°C). Line two trays of muffin tins with paper cups.
  2. Add the cacao powder and butter to a small saucepan and heat over low to medium heat until completely melted and incorporated.
  3. Add all ingredients to a food processor and blend until smooth and creamy.
  4. Taste the mixture and adjust if needed; adding a touch of extra sweetener of your choice, cinnamon, vanilla, or a little more salt to enhance the chocolate flavor.
  5. Spoon the mixture into the pre-prepared muffin trays evenly.
  6. Place in the oven and bake for roughly 20 minutes.
  7. While the cupcakes bake, add all the icing ingredients to a small saucepan and melt on a low to medium heat until completely combined.
  8. Taste the icing mixture and adjust the sweetness if needed. Pour into a bowl, then place in the fridge to set.
  9. When the muffins are golden brown and cooked through, remove them from the oven and let them cool.
  10. Remove the chilled icing from the fridge. As an optional step, scoop the icing out and re-blend to create a lighter and fluffier icing. Spread over the tops of the cooled muffins and garnish with berries.
  11. Store in the fridge.

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Nutrition Facts

Serving size: One cupcake (About 54g)

Calories 183
Total fat 21.6g
Sat Fat 11g
Cholesterol 92mg
Sodium 73.5mg
Total Carb 5.7g
Dietary Fiber 3.8g
Sugars 1.4g
Protein 4g
Vitamin A 11%
Vitamin C 0%
Calcium 2%
Iron 3%

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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Jordan Pie

Jordan Pie is a New Zealand-based Holisitic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.

TAGS

Brain Octane OilChocolateCoconutDessertGluten FreeGrass Fed GheeKetoLow-CarbSnack

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