These super greedy hazelnut treats are very easy to prepare thanks to the mixture for sponge cake and soft desserts by Simply Keto (this recipe is in fact from the owner of this German brand). This super versatile blend has only 3.2g of carbohydrates per 100g and is gluten and soy free. It's ideal for preparing cakes to fill but also for treats like these which, in addition to being delicious, are also cute to look at, ideal to offer even to guests who don't follow low carb or keto diets.
Low carb hazelnut cupcakes
Ingredients for 6 cupcakes
- 1/2 package Simply Keto Soft Cake Mix
- 1-2 teaspoons Simply Keto Hot Chocolate Mix
- 6 whole hazelnuts
For the cream
90g of butter
90g of spreadable cheese
25g of erythritol powder
5 drops of Simply Keto Natural Hazelnut Flavor
1 teaspoon Simply Keto Hot Chocolate Mix
Gasket
50g of coarsely chopped hazelnuts
50g of erythritol gold
Preparation
- Preheat the oven to 175°C.
- Mix the mixture and the cocoa in a bowl with water until a smooth dough is formed.
- Pour the mixture into greased (or silicone) molds and bake for 20 minutes. Then let it cool completely.
- Whip the softened butter with the mixer for at least 3 minutes. Gradually add the powdered erythritol and continue whisking. The mass will become crumbly at first, but then it will become creamy again. Finally add the other ingredients and mix.
- Pour the cream into a piping bag and keep in the fridge until needed.
- Toast the chopped hazelnuts in a pan with the gold erythritol.
- Empty the cooled muffins from the top and fill them with a little buttercream and a whole hazelnut.
- Spread the muffins with a little buttercream and decorate with the caramelized hazelnut granola.
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