A low carb spice muffin? Mostly. Or, ah, kind of a whoopie pie? Maybe low carb Spice Muffin Pies!
One of the best perks of my job is getting to try stuff out. Which is exactly what I had in mind when I stumbled across the Stevivia recipe contest. Bloggers get some sweeteners to try if you make a recipe out of them!
AND you enter them into a recipe contest.
Now, I had a giggle at the thought of me–the world’s unlikeliest food blogger–entering a recipe contest.
I mean, really!
I suspect if I so much as hit the radar in a recipe contest, the space-time continuum would be somehow disrupted, paradoxes would occur due timeline contamination, and somehow, the sky would no longer be blue. Forever.
Or something like that.
But no matter. I wanted some sweeteners! I wanted a new recipe to post! I wanted to make something tasty! So I will just have to risk the non-blue sky thing.
I thought, I would love a low carb spice muffin. And I have my usually unemployed whoopie pie pan right here. So I set about trying my hand at some spice muffins. Low Carb Spice Muffins. But how could I call them low carb spice muffins when they were more like whoopie pies. So it’s Spice Muffin Pies! Yeah, that’s the ticket!
I wasn’t sure how these were going to turn out when I dived into the project but they passed the husband test: boom! Gone before I knew it. That’s how I know it’s a winner.
3/4ozdark chocolate(75% or higher or sugar free chocolate)
Preheat oven to 350 degrees.
Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.
Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.
Fold wet ingredients into the dry ingredients and combine.
Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).
Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned. Mine should have come out a couple minutes earlier.
Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.
While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.
Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)
When the cakes are cool, add frosting as desired and move on to the (optional) garnish.
Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.
Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like. Or chaotically, you know. If you're like me.
Let the chocolate cool a few minutes to slightly solidify. I kept mine in the fridge until I was about ready to eat one to keep the frosting perky.
I used multiple sweeteners because I was testing what Steviva sent! I expect this recipe would work just fine with a single type of sweetener and as always, use what works best for YOU. You could easily adjust the spices or sugar free syrup to change the taste. If you omit the syrup, I'd add a couple more tablespoons heavy cream to replace the liquid.I stored these in the fridge and let them set out a few minutes before eating. You could microwave if you wanted one warm, but realize that your icing is going to magically transform into glaze if you go that route. If you're good with that, then hello, adventure!
Low Carb Spice Muffin Pies
Amount Per Serving (0.5 pie)
Calories 222Calories from Fat 162
% Daily Value*
Saturated Fat 7g35%
Vitamin A 480IU10%
Net Carbs 7
* Percent Daily Values are based on a 2000 calorie diet.