These Low Calorie Chocolate Candy Cane Cupcakes are just 118 calories, plus they are low carb and low sugar. I know you will love them! I used a sugar substitute to make these low in sugar, but you can use raw sugar or coconut sugar as well.

Ingredients You’ll Need

Olive Oil Spray
2 cups blanched almond flour
1 cup cocoa powder
1.5 teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened apple sauce
1 cup All-Natural Zero Calorie Sugar (or sugar of your choice)
2 tablespoons coconut oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pure peppermint extract
4 tablespoons (divided) All-Natural Crushed Candy Canes
1 cup Low Calorie Chocolate Frosting

Low Calorie Chocolate Candy Cane Cupcakes

Healthy Chocolate Peppermint Cupcake Meal Prep and Storage

Meal Prep: You can easily meal prep these! Make the cupcakes, then cover and store in the fridge or freezer.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes.

Low Calorie Chocolate Candy Cane Cupcakes Recipe

More Yummy Low Calorie Recipes:

Low Calorie Chocolate Candy Cane Cupcakes

Lose Weight By Eating

These Low Calorie Chocolate Candy Cane Cupcakes are just 118 calories, and they are also low carb and low sugar.

Special Tip: Make sure to spray the insides of the muffin liners with olive oil as the cupcakes are low in fat. Without doing this they will stick to the liners.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings servings

Calories 118 kcal

Equipment

Muffin tins
Mixer (countertop or handheld)

Ingredients

Olive Oil Spray
2 cups blanched almond flour
1 cup cocoa powder
1.5 teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened apple sauce
1 cup All-Natural Zero Calorie Sugar or sugar of your choice
2 tablespoons coconut oil melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pure peppermint extract
2 tablespoons All-Natural Crushed Candy Canes

For Decorating:

1 cup Low Calorie Chocolate Frosting
2 tablespoons All-Natural Crushed Candy Canes

Instructions

Preheat the oven to 350 degrees, add muffin liners to 12 muffin cups and lightly spray the insides with olive oil.
In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
While whisking on low speed, add in the eggs one at a time.
Add the vanilla and peppermint extracts, and mix until combined.
Mix the dry ingredients into the wet ingredients slowly, until just combined.
Gently fold in 2 tablespoons of crushed candy cane.
Fill the cupcake liners 3/4 full, and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
Move the cupcakes to a cooling rack to cool completely before frosting.
Smear or pipe Low Calorie Chocolate Frosting on the tops of the cupcakes, and top with crushed candy canes.
VERY IMPORTANT: Do not frost the cupcakes until they are completely cooled. Or the frosting will melt and become a big mess.

Nutrition

Serving: 1cupcakeCalories: 118kcalCarbohydrates: 7.8gProtein: 6gFat: 9.1gSaturated Fat: 3.4gCholesterol: 32mgSodium: 70mgPotassium: 350mgFiber: 3.4gSugar: 2gCalcium: 82mgIron: 2mg

Keyword candy cane cupcakes, Gulten-Free Chocolate Cupcakes, Healthy Chocolate Cupcakes, Low Calorie Chocolate Cupcakes, Low Carb Choclate Cupcakes, Low Sugar Chocolate Cupcakes

Tried this recipe?Let us know how it was!