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CHOCOLATE-COCONUT ANGEL CUPCAKES DIABETIC Recipe

Ingredients

How to make it

  • 1)Preheat oven at 350.
  • 2)Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Combine 1 cup sugar substitute, flour, cocoa and baking powder. Mix well;set aside.
  • 3)Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add the remaining sugar substitute, about 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in cocoa mixture, about ½ cup at a time. Gently fold in coconut.
  • 4)Fill paper-lined muffin cups two-thirds full. Bake at 350 for 30 – 35 minutes or until golden brown and the tops appears dry. Cool for 10 minutes before removing from pans to wire racks.
  • Serving size: 1
  • Calories per serving: 103, Fat: 2g, Sodium: 68mg, Carbohydrate: 21g
  • Diabetic Friendly
  • Diabetic Exchanges: 1 ½ starch
  • Note:
  • I have modified this recipe for a Diabetic friendly one.

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  • sandygalesmith 14 years ago
    Good thing that I got those ingredients on hand.I know that I got to try this recipe for sure.
    Was this review helpful? Yes Flag

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