Gluten-Free, Low-Carb Chocolate Amaretto Cream Cheese Cupcakes

READY IN: 40mins
YIELD: 6 cupcakes




  • Preheat oven to 350° F (320° F when fan assisted).
  • Cream cheese filling:
  • chop butterscotch chocolate (if you don't use chips).
  • dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
  • stir in cream cheese until creamy.
  • stir in maple syrup.
  • stir in chopped chocolate.
  • chocolate batter:
  • combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
  • beat egg whites until stiff peaks form, set aside.
  • in a double boiler, melt chocolate and butter.
  • in a seperate bowl, cream egg yolks and agave nectar.
  • stir amaretto into melted butter-chocolate mix.
  • cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
  • stir dry ingredients into that cream.
  • fold in egg whites.
  • line six cupcake cups with paper liners.
  • divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
  • fill one dollop of cream cheese filling on top of each portion.
  • cover with the second half of the chocolate batter.
  • bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
  • Immediately remove the cakes from the cups and let cool on a rack.
  • You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.