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Ingredientes
- 1 c. sliced almonds
- 1 c. Atkins Bake Mix
- 1/2 tsp baking pwdr
- 1/2 c. butter - (1 stick) room temperature
- 1/2 c. granular sugar substitute
- 2 scoop Atkins Cappuccino Shake Mix
- 3 x Large eggs
Direcciones
- Heat oven to 350 degrees. Spray mini muffin tins with cooking spray. Process almonds in a food processor in pulses till finely grnd. Add in bake mix and baking pwdr; pulse to combine.
- In a large bowl, beat butter and sugar substitute with an electric mixer till fluffy, about 2 min. Beat in shake mix. Add in Large eggs one at a time. Fold in almond mix with a spatula. Divide batter in muffin tins, filling each 2/3 full. Bake 20 min, till set.
- This recipe yields 18 servings.
- Description: "If you wish to make these moist cupcakes even more special, top with a dollop of whipped cream sweetened with Atkins Sugar Free Chocolate Syrup."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 91 | 88% |
| Total Fat 10.41g | 13% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 124mg | 5% |
| Potassium 40mg | 1% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.22g | 0% |
| Protein 2.28g | 4% |
