This recipe is inspired by a birthday cake made by Louis!
Candied Hazelnut Cupcakes
Rated 5.0 stars by 1 users
Category
Sweet Treats / Vegetarian
Author:
Keto Fitness Club
Servings
12
This recipe was inspired by a birthday cake made by Louis, for Ella's 20th. He used this sponge recipe to make two sponge layers with a strawberry & whipped cream filling, and topped with these candied hazelnuts.
Makes 12 cupcakes - each cupcake contains:
189 Calories / 1.8g Carbs / 5.2g Protein / 18g Fat / 1.8g Fibre
As with all UK labels, the carbs stated above are already net carbs. Do not subtract the fibre.
Ingredients
Cupcake Mix
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100g Soft Cream Cheese
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60g Softened Unsalted Butter
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60ml (60g) Unsweetened Almond Milk
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3 Large Eggs
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130g Ground Almonds
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30g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
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20g Coconut Flour
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2 tsp Lemon Juice
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1 tsp Vanilla Extract
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1 tsp Baking Powder
Candied Hazelnut Topping
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30g Unsalted Butter
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120ml Water
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10-20g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
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40g Blanched / Roasted (i.e. skins removed) Hazelnuts, chopped
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Optional: 20g 85% Dark Chocolate
Directions
Cupcakes
Preheat the oven to 170°C
Add the cream cheese and butter to a bowl. Whisk until soft peaks form. I use an electric whisk or, if you're feeling energized, use a spatula :)
Add the almond milk and eggs and mix again - don’t have the whisk on a high setting!
Add the remaining ingredients and mix.
Divide the mix into 12 cupcake cases (silicone is best).
Bake for around 15 minutes or until slightly golden and firm.
Place the cupcakes on a cooling rack (we keep them in their cases for the next step) whilst you make the Candied Hazelnut Topping.
Candied Hazelnut Topping
Add the butter & water to a non-stick frying pan and heat gently until the butter melts.
Add the sweetener and bring to the boil, stirring occasionally. Allow this to bubble away to reduce into a golden syrup, but don't allow it to burn!
Turn the heat down and add the chopped hazelnuts, stirring to coat them.
Allow the caramel to cool for a few minutes before spooning on top of the cupcakes. If you’re using the chocolate, melt this whilst the caramel is cooling and add a small dollop on top of each cake. Alternatively, drizzle on top of the hazelnuts. The candied hazelnuts will become a crunchy topping when fully cooled.