Indian Fashion Blog: Keto-Friendly, Low-Carb, Grain-free Chocolate Cupcakes

Indian Fashion Blog: Keto-Friendly, Low-Carb, Grain-free Chocolate Cupcakes

Finally, it is my rest day today and I hunker down to do a fitness post. Fitness is a lifestyle and I am in a ninja mode today to publish the post after baking.  

I have lost almost 18kgs and it has been a painfully slow and steady process over a period of almost 10 years now. After years of working out and being on a low carb and high protein diet, I finally thought of trying the ketogenic diet. I hope you have been following my Insta-stories and Snapchat stories. 

Coming to the reality, most of the diets are just a fad and do not really work. It all depends on your calorie intake, macros and your goals. You need to be wary of these things and watch what you eat.

If you have not been following my posts on Instagram and Facebook, here is what you need to know about Ketogenic diet.

Scientists have been studying the benefits of ketogenic eating for decades. It has been an ideal diet for athletes, people seeking to lose fat, and those looking for food-based solutions to medical challenges. In order to get into a state of ketosis (so you are running on fat or fuel), your body needs a diet that's high in fat and moderate in protein, with a little to no carbs.

It has almost been 2-3 weeks to ketogenic diet. The first week was hard and got me into throbbing headache. I am just the beginner, trying to be patient and learning new things. I do not really see any results, though. I will share more posts soon. 

With researching so much every day and reading, I thought of being kitchen-friendly today and make these keto-friendly, low-carb, sugar-free and grain-free cupcakes. 

Alright, here is the quick recipe that I tried. You can probably refer to Ditch The Carbs recipe here. I just tweaked it a bit and made it with half the ingredients.

Ingredients:

• 100g butter melted
• 2 tbsp granulated sweetener (I used Stevia and Erythritol)
• 3 eggs
• 25 g cocoa unsweetened (I used Hershey's) 
• 100 g almond flour (I used Urban Platter) 
• 100 g desiccated coconut powder
• 2 tsp baking powder
• 2 tsp psyllium husk 

Method:
- Melt the butter and stevia in the microwave for 20 seconds to soften.
- Add the eggs one at a time and mix.
- Mix all the other ingredients.
- Allow the low carb cupcake mixture to stand for 5 minutes while the psyllium husk swells and absorbs the liquid.
- Divide the mixture between 12 cupcake cases and press gently, smoothing out the top with the back of a spoon. (6-8 in my case)
- Bake at 180C for 10-12 minutes. (I baked in microwave for 1 minute)

For the Cream Cheese Chocolate Frosting, I whipped up 1tbsp heavy cream/coconut cream, 1tbsp cream cheese, 1tsp cocoa powder and 1tsp erythritol. Add a dollop of the cream on top of each cupcake. 

Let me know if you have any questions regarding the ingredients or recipe. I would be happy to know if you tried this and made more changes. 

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