Taliafuhrman.com Healthy! Coconut Cream Chocolate Cupcakes Recipes Recipe

Total time: 40 minutes

Keto Friendliness Gauge

Net Carbs are 17% of calories per serving, at 42g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Taliafuhrman.com Healthy! Coconut Cream Chocolate Cupcakes Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Taliafuhrman.com Healthy! Coconut Cream Chocolate Cupcakes Recipes Recipe

  • Net Carbs are 17% of calories per serving, at 42g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Taliafuhrman.com Healthy! Coconut Cream Chocolate Cupcakes Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 13 servings   ( 147 g )
Amount Per Serving
Calories: 250
Total Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 176mg
Total Carbohydrates: 52g
Dietary Fiber: 10g
Sugar: 29g
Protein: 6g
Calcium: 78mg Iron: 3mg
Potassium: 629mg Vitamin A: 4mcg
Vitamin C: 5mg Vitamin D: 0mcg

Ingredients

  • 1 can (15 oz) Black Beans
  • ½ cup Raw Walnuts
  • 3 Ripe Bananas (2 for cupcake base + one for slicing in)
  • 12 Medjool Dates, pitted
  • 1 cup Cocoa Powder (I use my dad’s Dr. Fuhrman brand)
  • 2 tablespoons Ground Flaxseeds simmered in ½ cup water (egg substitute)
  • ¼ cup Water (may need a bit more depending on softness of the dates)
  • 1 cup Gluten-Free Oat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1-2 tablespoons ground dark roast coffee (optional)
  • 1 cup Fresh or Frozen Cherries (Highly recommended! I LOVE those Cherry chunks!)
  • ¼ cup coconut butter (key tasty ingredient!)
  • 1/3 cup raw, unsalted Walnut Pieces
  • 1 medium-sized Ripe Banana
  • 6-8 Medjool Dates (add more or less depending on desired sweetness)
  • 1/3 cup Water (or more, if needed)
  • ¼ package Pitaya Plus smoothie pack (optional, produces pink color)

Instructions

Visit Taliafuhrman.com's website to view the recipe instructions. (Via Edamam)