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CHOCOLATE-COCONUT ANGEL CUPCAKES DIABETIC Recipe

  • 18servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 1 1/3 cups sugar substitute ( Equal or Equivalent ) ,Divided

  3. 2/3 cup all-purpose flour

  4. 1/4 cup baking cocoa

  5. 1/2 tsp. baking powder

  6. 1 tsp. almond extract

  7. 1/2 tsp. cream of tartar

  8. 1/4 tsp. salt

  9. 1 cup flaked coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven at 350.

  2. Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Combine 1 cup sugar substitute, flour, cocoa and baking powder. Mix well;set aside.

  3. Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add the remaining sugar substitute, about 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in cocoa mixture, about ½ cup at a time. Gently fold in coconut.

  4. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 30 – 35 minutes or until golden brown and the tops appears dry. Cool for 10 minutes before removing from pans to wire racks.

  5. Serving size: 1 Calories per serving: 103, Fat: 2g, Sodium: 68mg, Carbohydrate: 21g Diabetic Friendly Diabetic Exchanges: 1 ½ starch Note:

  6. I have modified this recipe for a Diabetic friendly one.

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