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Hello there, welcome to our recipe blog. Here you can get an overview on exactly how to make extremely delicious BLACK BOTTOM CUPCAKES – LOW CARB, KETO, THM S dishes. The production process is extremely simple, you just require to adhere to the approaches that we have written on this web page. The adhering to are the stages of just how to prepare BLACK BOTTOM CUPCAKES – LOW CARB, KETO, THM S. Please follow the directions well.

This is such a classic recipe that I had to come up with a low carb, keto, grain-free, gluten-free, sugar-free, Trim Healthy Mama version. Chocolate cake plus cheesecake plus chocolate chunks. Need I say more? Black Bottom Cupcakes.

For some reason, these always remind me of Starbucks.  When I was in college they were a staple in the baked goods display.  I may have indulged in one.  Once.  Or twice.  Or… I probably shouldn’t go there.

Chocolate Cake

  • 1/2 cup pumpkin puree
  • 2 eggs
  • 2 tbsp butter softened
  • 1/3 cup Trim Healthy Mama Baking Blend (or equal parts almond flour, coconut flour, and ground golden flax)
  • 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1/3 cup raw cacao or cocoa powder
  • 1 tsp vanilla
  • 1 tsp baking powder
  • pinch salt

Cheesecake Topping

  • 4 oz cream cheese softened
  • 1 egg
  • 1/2 tsp vanilla
  • 1 tsp butter softened
  • 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
  • 1.5 – 2 oz 85% dark chocolate chopped (I use half of a 3.5 oz bar)


  • Preheat oven to 350.
  • You can just dump all the chocolate cake ingredients into the bowl at once and mix with an electric mixer. It will end up like a thick chocolate batter. Divide the batter into 12 paper lined muffin tins. Use a spoon to make a well in the center. That is where the cheesecake will go.
  • In a new bowl (or after you wash the first one) mix 4 oz cream cheese, 1 egg, 1/2 tsp vanilla, 1 tsp butter, and 2 T sweetener. Blend until smooth. Divide the cheesecake batter between the cupcakes.
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Originally posted 2017-12-08 07:57:18.