Recipe

Chocolate-coconut Angel Cupcakes Diabetic Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 2 months ago these cupcakes don't tase light at all. When I have these at a get-together the guest are never satisfied with just one. The meringue-like tops make them different, but the chocolate and coconut make them memorable. I have Modified this recipe to a D... More Prep:20m Cook:35m Servings:18	Spinach1948
	muffins quickeasy diabeticfriendly lowcal lowcarb lowsodium lowfat

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Ingredients

Ingredients:

6 egg whites

1 1/3 cups sugar substitute ( Equal or Equivalent ) ,Divided

2/3 cup all-purpose flour

¼ cup baking Cocoa

½ tsp. Baking powder

1 tsp. Almond extract

½ tsp. Cream of tartar

¼ tsp. Salt

1 cup flaked Coconut

Directions

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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