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chocolate cupcakes

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Gluten-Free Chocolate Cheesecake Cupcakes

Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Vegan
Keyword: chocolate cheesecake cupcakes, chocolate chip cheesecake cupcakes
Calories: 215kcal
Author: Adrienne
These Gluten-Free Chocolate Cheesecake Cupcakes have a dairy-free filling and are sugar-free as well.
Print Recipe

Ingredients

Filling

  • 3 cups cashews (or madacamia nuts)
  • 9 tablespoons water
  • 3/8 cup lemon juice
  • 7 tablespoons low carb sweetener
  • 3/16 teaspoon stevia extract (see Recipe Notes for options)
  • 4 teaspoons vanilla extract
  • 3/16 teaspoon salt
  • 1 cup sugar-free chocolate chips

Cake

  • 4 cups gluten-free flour (see Recipe Notes)
  • 1/2 cup arrowroot (or other light starch)
  • 1 1/2 cups cocoa (or carob for AIP)
  • 1 teaspoon gelatin (see Recipe Notes for vegan option)
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 2 2/3 cups low-carb sweetener
  • 1 teaspoon salt
  • 3 1/2 cups coconut milk
  • 1/8 teaspoon stevia extract (or 4 scoops)
  • 2 teaspoons vanilla
  • 1/4 cup apple cider vinegar
  • 1/2 cup coconut oil (melted)

Instructions

  • Place all filling ingredients other than the chocolate chips in a high-powered blender and blend until smooth.
  • Fold chocolate chips into the cheesecake mixture. Set aside.
  • Make the cake batter.
  • Fill prepared muffin tins about 1/2 full with cake batter.
  • Spoon about 2 teaspoon of the cheesecake mixture on top of the cake batter.
  • Top each cupcake with remaining cake batter.
  • Bake in 350-degree oven for about 30 minutes, or until a tester comes clean when testing the cupcake as opposed to the filling.

Notes

  • You can use any gluten-free flour blend you like. One with xanthan gum will work better. 
  • Sunflower seeds or almonds are another possible alternative for the cashews, but they have more of an intense flavor.
  • You can substitute another 1/2 cup sugar alternative sweetener for the stevia extract.  
  • For a vegan option use xanthan gum or organic guar gum instead of gelatin.
  • Other milk alternatives can be used instead of the coconut milk.
  • Butter or palm shortening can be used instead of the coconut oil.

Nutrition

Calories: 215kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Sodium: 174mg | Potassium: 213mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg | Net Carbs: 18g