Surprise your loved ones with these low carb, grain-free chocolate cupcakes filled with raspberry chia seed jam and topped off with a raspberry cream cheese frosting. Have a healthy Valentine’s Day! This post is sponsored by The National Processed Raspberry Council.
If there is one thing I’ve learned after almost 6 years of being on a low carb diet, it’s never to assume I know what is lower or higher in carbs. Now that I’ve been at it for a while, I have the rough carb count and fiber content of a great many foods memorized and can rattle them off with ease. And yet I am still surprised at times to discover something that I assumed was high is actually low and vice versa. In other words, don’t always trust your tastebuds or your brain. Something that tastes wonderfully sweet to the tongue, like raspberries, can actually be quite low carb. And some things that don’t taste sweet at all, like onions, can be surprisingly high in carbs.
In my early days, finding out that raspberries were low carb and high in fiber was like winning the low carb lottery. Because I have always been a diehard raspberry lover and I was absolutely certain that those sweet red globes were packed with carbohydrates and sugars. How could they not be, when they tasted like Mother Nature’s candy? I was so relieved to find out how off-base that assumption was.
I always have bags of frozen raspberries in my freezer as I favour them when I am creating low carb raspberry recipes. Fresh berries are expensive at any time of year and they are so fragile that they tend to get easily crushed or bruised in muffins or pancakes. And you still get all the same great nutrition…possibly more, since the berries are frozen at the peak of ripeness. Fresh berries often sit for a while at the store and in your fridge, losing their nutritional value a little every day. A cup of frozen raspberries also offers 35% of your daily value of fiber and 59% of your daily value of Vitamin C. So you can see how working them into your diet is a great way to boost nutrition. They are also pretty tasty to snack on right out of the freezer (I am eating some as I write this!).
They also go really, really well with chocolate. And a chocolate raspberry combo is absolutely perfect for Valentine’s Day, wouldn’t you say? These Raspberry-Filled Chocolate Cupcakes are an ideal way to get in your chocolate and raspberry fix, all in one delicious low carb package. Frozen raspberries for the win! For more information and great recipes using frozen raspberries, check out Red Razz.com. Follow on Instagram.
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1 & 1/2 tsp instant coffee granules (optional, enhances chocolate flavour)
- 1/2 tsp salt
- 1/2 cup butter
- 2/3 cup Swerve Sweetener
- 4 large eggs (room temperature)
- 1 tsp vanilla
- 1/4 tsp liquid stevia extract
- 1/2 cup water
- Half recipe Raspberry Chia Seed Jam
- 3/4 cup frozen raspberries
- 1 tbsp water
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered Swerve Sweetener
- Preheat oven to 325F and line a muffin pan with paper liners (I recommend parchment paper for easy release).
- In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee and salt.
- In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla and stevia extract. Beat in half of the almond flour mixture and then beat in the water. Add remaining almond flour mixture and beat until fully combined.
- Divide batter among prepared muffin cups. Bake 23 to 25 minutes or until cupcakes are puffed, slightly cracked on the top and firm to the touch. Remove and let cool completely.
- Once cool, core the cupcakes using a small biscuit cutter or a sharp knife. Spoon a few teaspoons of jam into each. Cut the very top off the core of each cupcake and cover the jam.
- In a small saucepan, combine frozen raspberries and water. Bring to a simmer over low medium heat and cook until berries can be easily mashed with a fork.
- Strain berries with a fine mesh sieve set over a bowl, pressing on solids to release as much liquid as possible. Discard solids.
- In a large bowl, beat cream cheese and butter together until well combined. Beat in sweetener, then beat in raspberry liquid until smooth.
- Pipe or spread on cupcakes.
Serves 12. Each serving has 6.7 g NET CARBS.
Food energy: 355kcal
Calories from fat: 257
Cholesterol: 114mg
Carbohydrate: 12.42g
Total dietary fiber: 5.72g
Protein: 11.10g
Disclosure: Many thanks to the NPRC and Red Razz for sponsoring this post. My love of raspberries knows no bounds, so all of these thought and opinions are my own.
Jennie @onesweetmess says
These look gorgeous! Love that frosting.
Dorothy at Shockingly Delicious says
Why yes, I will have one, thank you for asking! Maybe save me another for tomorrow, too. 🙂
Liz @ The Lemon Bowl says
These could not be any cuter!!! Such a fun thing to bake with my boys too!
Cecelia says
What do I use in place of Almond Flour?
Carolyn says
You could use sunflower seed flour. That’s the only suggestion I have.
The Food Hunter says
They are the prettiest cupcakes! what a nice treat
Ashley @ Wishes and Dishes says
I love raspberries too! And glad to hear they are low in carbs! Delicious looking cupcakes…
Kirsten / Comfortably Domestic says
I had no idea that raspberries were low carb! I always assume that most fruits are not, but with all the fiber in raspberries, it makes sense. My kiddos would love these cupcakes!
Jessica says
Hello. I made the muffins today. they were very mushy and the topping rather liquid… you know why this could be?
greetings from Germany?
Carolyn says
I am guessing it’s your almond flour and that it’s too coarsely ground. Hard to say without being in your kitchen!
Liz says
Chocolate with raspberries is always a winning combination! I’d love to bite into one of these yummy gems!
Paulette says
What sweetener can replace swerve? I can’t find it around here.
Carolyn says
What can you find?
Aggie @ Aggie's Kitchen says
What a gorgeous cupcake! You really are a low carb baking genius, I’m always so impressed with your recipes. Loving the chia seed jam middle…and frozen raspberries are in my freezer all the time too, I love them in smoothies or oatmeal. I want one of these cupcakes!
Lauren Kelly Nutrition says
First off, your pictures blow me away! I am in love with the filling and the frosting on these cupcakes! I can’t wait to make these. I think now I am finally getting my appetite back 😉
Colleen (Souffle Bombay) says
Chocolate cupcakes filled with decadent raspberry filling…I am in! I love using raspberries in my favorite scones!
Heather | All Roads Lead to the Kitchen says
I’ll be honest, I don’t really know anything about low-carb…but I do know delicious – and that’s exactly how these sound. I love raspberries, too – and combined with chocolate, how can you go wrong?
Bethany @ Athletic Avocado says
chocolate and raspberry is always a winning combo in my book! Especially when its in cupcakes:)
Angie | Big Bear's Wife says
Oh my gosh, I saw these on facebook and loved them! Haha isn’t it funny how our tastebuds and brains work. You’d think that if it’s sweet and tasty that it has carbs haha. I need to grab some frozen raspberries next time I’m out
Ashley - Baker by Nature says
So pretty! Now you have me craving a cupcake 😉
Paulette says
Carolyn, I just found a store that is supposed to carry Swerve, so I’ll be driving there today to see. Thanks.
Jocelyn (Grandbaby cakes) says
I love these!
Sherry says
Hi! Would you have an alternative to the whey powder? What role does it play? I can’t get it where I am!
Thanks for your input.
Carolyn says
Protein powder helps baked goods rise and hold their shape in the absence of gluten. You can skip it but may find your cakes sink in the center.
Alice @ Hip Foodie Mom says
Raspberry chia seed jam and topped off with a raspberry cream cheese frosting?? I love these cupcakes!! so pretty!! I just started baking with coconut flour and love it!
Paulette says
These are so delicious! I just made them today. How nice to have a dessert that is not full of sugar. Swerve sweetener makes all the difference. Thank you!
Donna says
What can I use instead of Swerve. I have erythritol, xylitol and Splenda sweeteners. I trying not to use the Splenda anymore, but before I read about all the bad things about it I would use half of it and half of xylitol in my baking. I will get Swerve eventually, but I have too much of the other two sweeteners to just quit using them.
Thanks Carolyn for all you do.
Donna
Carolyn says
I’d use maybe half erythritol half xylitol?
Renee - Kudos Kitchen says
These certainly don’t look like a low-carb dessert. They look full-carb all the way and I’m sure they taste that way too. Very nicely done!
Lisa says
Made these for my husband for Valentine’s, he loved them! They were so pretty too, just like the picture. Thanks for the amazing recipes, your raspberry jam was great on the inside too!
Michelle @My Gluten-free Kitchen says
I love chocolate and strawberries together! That frosting looks perfect!
Jennie Goutet says
Mmm Caroline! 🙂 I’m going to make these.
Barb says
I just want to take a moment to thank you from the bottom of my stomach for all the recipes you so kindly share with all of us. You are the best!
Carolyn says
Thanks, Barb. Glad your stomach appreciates me! 😉
verree says
could I use collagen instead of whey? cant wait make these cupcakes
Carolyn says
No, collagen makes baked goods very gummy. You can use egg white protein powder instead.