Ingredients
Base:
- 2 Cups blanched almond flour
- 1/2 Cup cocoa powder
- 1 tsp baking powder
- 2 Serving Nuzest Clean Lean Rich Chocolate Protein
- 1 Cup sweet potato puree
- 1/2 Cup Keto syrup or maple syrup
- 1/3 Cup runny peanut butter
- 2 Eggs
- 1 tsp vanilla extract
High protein frosting:
- 1.5 Cup coconut yoghurt
- 1/3 Cup cacao powder
- 1 Servings Nuzest Clean Lean Rich Chocolate protein powder (2 Scoops)
- 1/3 Cup maple syrup
Preheat the oven to 180C/350F. Place 12 paper cupcake/muffin liners in a 12-count muffin tin. Lightly grease it to ensure muffins don't stick.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, add your wet ingredients and mix together. Combine the wet and dry ingredients.
Evenly distribute the muffin batter amongst the 12-muffin pans. Top with extra raspberries and chocolate chips and bake for 20-25 minutes, or until a skewer comes out just clean.
Allow to cool once baked before frosting.
For the frosting add all the ingredients to a mixing bowl, mix until even. Cover and set in the fridge whilst the cupcakes cool off.
If it does thicken slightly add a tablespoon of nut milk and mix again. Add to your piping bag and enjoy this delicious high protein dessert less the processed ingredients.
