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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sugar-Free Chocolate Cupcakes

Source: dLife

Lower-carb chocolate cupcakes with a creamy frosting.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	257.8

Total Carbs	16.8 g

Dietary Fiber	2.6 g

Sugars	0.2 g

Total Fat	18.9 g

Saturated Fat	10.6 g

Unsaturated Fat	0.4 g

Potassium	158.3 mg

Protein	6.3 g

Sodium	101.0 mg

Dietary Exchanges 18.9 Fat, 0.1 Other Carbs, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cupcakes

To make the cupcakes: Preheat oven to 325 F degrees. Whip egg whites with cream of tartar until stiff.
In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla and Splenda., beat until mixed.
Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
Fill paper muffin cups in muffin tin about half full. Bake at 325 F about 15 to 20 minutes, until cracked on top.

Frosting

To make the frosting: Blend cream cheese in food processor or with electric mixer until smooth. Add half and half and mix again briefly.
Add pudding mix and Splenda and mix well. Add more half and half by 1/2 teaspoonfuls if needed.