Erin Lives Whole · by Erin Antoniak★ 5.0 (1)
Paleo Chocolate Cupcakes (gluten free)
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 33%
CARBS 26G24% OF CAL
6G FIBER5G OTHER15G TOTAL SUGAR
FAT 33G68% OF CAL
10G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist chocolate cupcakes made with almond flour and topped with vegan peanut butter frosting. Naturally sweetened and allergen-friendly.
dessertamericanbaked good⚙️ food processor🔥 ovendairy freegluten freepaleoveganvegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 cup almond flour
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup canned pumpkin
- 4 eggs (whisked)
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 cup almond butter
- 1 tsp vanilla
- 3/4 cup chocolate chips (optional)
- 1 package firm tofu
- 3/4 cup natural salted peanut butter
- 1/3 cup maple syrup
- Crushed peanut butter cups if desired.
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 33%
CARBS 26G24% OF CAL
6G FIBER5G OTHER15G TOTAL SUGAR
FAT 33G68% OF CAL
10G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 300mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 494mg
- Calcium
- 305mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.