Chocolate Minute Cupcake with Cream Cheese Frosting

Here’s a low carb take on the classic Black and White Cupcake. This is a rich, dense, chocolate muffin, somewhat like a tiny chocolate-almond torte.

Chocolate One-Minute Muffin
2 half-cup muffins // 263 calories, 3 net carbs

2 tablespoons golden flaxseed meal
2 tablespoons super-fine blanched almond flour
3 tablespoons Swerve sweetener
3 tablespoons organic unsweetened cocoa powder
1/8 teaspoon coffee or espresso powder (optional)
1/2 teaspoon baking powder
1/8 teaspoon Celtic sea salt
1 large pasture-raised egg
1 tablespoon melted Kerrygold butter

Cream Cheese Frosting
2 tablespoons organic full-fat cream cheese, warmed
2 teaspoons Kerrygold butter, softened
1-1/2—2 teaspoons Swerve, powdered style (or to taste)
1/8 teaspoon Nielson-Massey Madagascar Bourbon vanilla extract
(or coffee, orange, almond extract, etc.)
A large pinch Celtic sea salt

Combine flax, almond meal, Swerve sweetener, cocoa powder, baking powder and salt in a bowl. Whisk to mix. Add in egg and melted butter. Dollop into 2 half-cup, buttered, ramekins. You can also press a few small chunks of Scharffen Berger unsweetened baking chocolate down into the muffin, if desired.

Microwave on high for 60-90 seconds. If making two muffins at once, the cooking will take a bit longer. Test by tapping top of muffin for solidness.

While the muffin is cooking, make the frosting. Spread with cream cheese frosting and enjoy!

This is also good with a dollop of Swerve-sweetened whipped cream.