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Grain-Free Chocolate Almond Butter Cupcakes

Yields12 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Here's a fun, grain-free, dairy free, sugar free chocolate cupcake recipe featuring Nectevia Madagascar Vanilla, and a surprise ingredient! The acorn squash puree helps to keep these protein-dense cupcakes nice and moist. The kids won't even know they're eating veggies!

 0.50 cup almond butter
 0.25 cup coconut oil
 3 tbsp Nectevia (any flavor)
 2 eggs
 1.25 cups acorn squash puree
 1 cup natural almond meal
 0.25 cup carob or cacao powder
 1 tsp baking soda
 0.25 tsp salt
 1 handful of chocolate chips (about 1/2 cup)
 1 handful walnuts, baker's pieces (about 1/2 cup)
 Coconut shreds
 Fresh raspberries

Preheat oven to 350 degrees F. Prepare a 12-cup muffin pan with paper liners.


In a mixing bowl, blend together almond butter, melted coconut oil, Madagascar Nectevia, eggs, and squash puree with a hand mixer, immersion blender or whisk.


In a separate bowl, combine almond meal, carob/cacao powder, baking soda and salt.


Pour wet ingredients over dry ingredients, and mix well. Fold in chocolate chips and walnut pieces and stir so they are evenly distributed in the batter.


Scoop a heaping tablespoon of the cupcake batter into each muffin cup. Bake at 350 F for about 30 - 35 minutes.


Cool completely and then decorate with coconut shreds and fresh raspberries. Serve and enjoy!

This Recipe Features

Nectevia Madagascar Vanilla by Steviva Brands


Nutrition Facts

Serving Size 1 cupcake

Servings 12

Amount Per Serving
Calories 211
% Daily Value *
Total Fat 18g28%

Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 27mg9%
Sodium 189mg8%
Potassium 237mg7%
Net Carbohydrate 14g5%

Dietary Fiber 3g12%
Sugars 5g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.