Valentine’s Day is near – and what better way to celebrate than to indulge on a delicious no-sugar-added cupcake.

These Valentine’s Day cupcakes are super simple with just a few ingredients – and the best part is that they are low carb and made with our no sugar added Chocolate Hazelnut Spread. Make it a gift and decorate these sweet delicates with rose petal frosting!

Serving: 1 cupcake (recipe makes 6)
Calories: 340 kcal
Protein: 5 g

Ingredients

Cupcakes:

2 eggs
1/4 cup plus 1 tablespoon Finely Ground Almonds
1 glass (7 oz) Chocolate Hazelnut Spread
1/2 teaspoon baking powder
Pinch of salt

Frosting:

2.5 oz cream cheese
6 tablespoons Sukrin Icing
2 oz butter
Food coloring

Method:

• Whisk the eggs until airy. Mix in the spread – easiest if it is at room temperature
• Mix the Finely Ground Almonds with baking powder and salt and stir in the egg/spread mixture
• Distribute evenly in a cupcake/muffin pan with liners
• Bake at 350 F for approximately 18 minutes
• Let cool

• For the frosting, cream cheese and butter should be at room temperature.
• Mix the cream cheese with Sukrin Icing
• Add the butter and continue to mix
• Use a couple of drops of food coloring for a colored frosting

Decorate and Enjoy!

A buttercream frosting would also be fantastic with these cupcakes.