As part of a generative lifestyle, getting plenty of micro-nutrients and minerals is important. It’s easy to forget, but you need plenty of electrolytes to keep your gut healthy. This also helps to flush out any excess estrogen. Using the superpowers of organic cacao powder and this recipe, getting your daily magnesium is easy. Put on your cape and let’s go!
Ultra-Moist Chocolate Superfood Cupcakes
These superfood, Keto-friendly muffins are the most cupcake-like I’ve made. Ultra moist, these little guys will have you in disbelief that they are gluten-free, grain-free, and low-carb. Great for dessert or snacks, they are fantastic for getting those healthy fats into your diet.
Ingredients
- 1 tbsp Organic Cacao Powder
- 1/2 tbsp Lankanto Any erythitol sweetner will probably be okay here
- 2 tbsp Organic Almond Flour
- 1/4 tsp Baking Powder
- 1 pinch Himalayan Pink Sea Salt
- 2 tsp Organic Heavy Cream
- 1 tbsp Mayonnaise
- 1/4 tsp Dominican Vanilla Extract
- 1 large Organic Egg Yolk
- 1 tsp Filtered Water
- 1/2 tbsp Grass-fed Butter I prefer Kerrygold
Instructions
Prep
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Pre-heat the oven to 350° or 325° if using convection (preferred).
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Mix the dry ingredients and sift them as best you can. It’s super important to get the lumps out to keep your final cakes fluffy.
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Except for water, mix the wet ingredients with a handmixer and be sure to work a fair amount of air in.
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Put cupcake cups into a muffin pan.
Method
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Pour the wet ingredients in to the dry and mix well.
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Mix the water in a little bit at a time to get the mixture to good batter. You may need more than the tsp that is called
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Pour the mixture into the cupcake cups.
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Put in the oven for 13 minutes. Check them with a toothpick. They may need another couple minutes, but it’s good to check so they don’t overcook.