Heart Healthy Gluten Free Chocolate Cupcakes Recipe

                   
With just five ingredients and an enticingly fudgy consistency, these flourless cupcakes will steal the show. Lose yourself in the luscious sweetness of this diabetic-friendly dessert that proves pleasurable food doesn’t have to equal poor health.
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Ingredients
Recipe yields 18 servings
8 oz bittersweet chocolate, coarsely chopped or 1 1/2 cups semi-sweet chocolate chips
6 Tbsp unsalted butter
6 large eggs, separated and at room temperature
1/4 cup granulated sugar
2 Tbsp confectioners' sugar
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Directions
Step 1

Preheat oven to 275°. Line 18 cups of two 12-cup muffin pans with paper liners.

Step 2

In a microwave-safe bowl, combine chocolate and butter. Microwave on high for 30 seconds, stir, and continue to microwave at 10-second intervals until melted. Add the egg yolks to the melted chocolate and whisk to combine. Set aside.

Step 3

With an electric mixer, whisk egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one-third of the beaten egg whites into the chocolate mixture.

Step 4

Gently fold the chocolate-egg white mixture into remaining whites.

Step 5

With an ice-cream scoop, divide batter evenly among 18 lined cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes (their centers may sink). Sprinkle with confectioners sugar.

Time: 60 minutes
Servings: 18
Calories: 134
Make this for: Gluten Free Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cupcake
Per serving:
calories:134
total fat:10g
sat fat:6g
cholesterol:83mg
sodium:54mg
total carb:9g
fibers:1g
proteins:2g

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About This Healthy Recipe

Looking for a rich, decadent, gluten-free cupcake recipe? These 5 ingredient cupcakes are super delicious and so easy to make. Free from flour, this cupcake recipe is simple and sweet calling for bittersweet chocolate, unsalted butter, sugar and eggs. In addition to being delicious, these cupcakes are also nutritious and relatively low in both carbohydrates (9g) and sodium (54mg) making it an ideal recipe for those who are diabetic or following a heart healthy diet. Although these cupcakes do contain eggs, they are still vegetarian friendly and provide 2 grams of protein per serving. The best part about these chocolate cupcakes? They are a low calorie dessert option; each cupcake is only 195 calories so you can always enjoy this sweet treat guilt free! Make these tasty cupcakes for any occasion, whether you are baking for adults, or kids, everyone will love them, enjoy!

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Heart Healthy Gluten Free Chocolate Cupcakes Recipe

Ingredients
Recipe yields 18 servings
8 oz bittersweet chocolate, coarsely chopped or 1 1/2 cups semi-sweet chocolate chips
6 Tbsp unsalted butter
6 large eggs, separated and at room temperature
1/4 cup granulated sugar
2 Tbsp confectioners' sugar
Directions
Step 1

Preheat oven to 275°. Line 18 cups of two 12-cup muffin pans with paper liners.

Step 2

In a microwave-safe bowl, combine chocolate and butter. Microwave on high for 30 seconds, stir, and continue to microwave at 10-second intervals until melted. Add the egg yolks to the melted chocolate and whisk to combine. Set aside.

Step 3

With an electric mixer, whisk egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one-third of the beaten egg whites into the chocolate mixture.

Step 4

Gently fold the chocolate-egg white mixture into remaining whites.

Step 5

With an ice-cream scoop, divide batter evenly among 18 lined cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes (their centers may sink). Sprinkle with confectioners sugar.

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