If you’re health conscious, have health issues, or watching your waistline, you can still enjoy your favourite treats this Easter.


  • 2 x 60g eggs

  • 50g Perfect Sweet® xylitol

  • 100g almond meal

  • ½ teaspoon baking powder

  • Pinch of salt

  • 70g butter, melted

  • 100g Dark Bitter Chocolate, melted (see recipe below or if you don’t have time to make, replace with premium dark chocolate (70%), but please be aware there is a small amount of sugar in the commercial chocolate)

  • Chocolate Frosting

  • 250g light cream cheese, softened

  • 100g unsalted butter, softened

  • 90g Perfect Sweet® xylitol

  • 2 tablespoons pure cacao or cocoa powder

  • Sugar Free Dark Bitter Chocolate

  • 200g cacao nibs

  • 100g cacao butter

  • 1 teaspoon pure vanilla extract


  • 1.

    If you are not using the commercial premium dark chocolate, make the Sugar Free Dark Bitter Chocolate. Note it can be made the day before.

  • 2.

    Preheat oven to 180°C/160°C fan-forced. Line a cupcake pan with cupcake papers.

  • 3.

    Use an electric beater to beat the eggs and xylitol in a large bowl, on high speed until pale and creamy.

  • 4.

    Add the almond meal, baking powder and salt and beat on medium speed until well combined.

  • 5.

    Place the butter and Dark Bitter Chocolate or premium dark chocolate in a bowl, large enough to cover a small saucepan. Bring water to the boil in the small saucepan and remove from heat.

  • 6.

    Place the bowl of butter and dark chocolate over the saucepan and melt together.

  • 7.

    Add the chocolate mixture to the egg mix and stir until combined.

  • 8.

    Divide mixture into 6 large cupcake papers.

  • 9.

    Bake the 6 large cupcakes for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.

  • Chocolate Frosting:

  • 1.

    Use an electric beater to beat cream cheese, butter, xylitol and cocoa until smooth.

  • 2.

    Spread or spoon frosting into a piping bag and pipe onto cupcakes.

  • Sugar Free Dark Bitter Chocolate:

  • 1.

    Using a Thermomix, grind the cacao nibs and process at 37°C for 20 mins until it forms a paste.

  • 2.

    Place the cacao butter and vanilla extract into a glass or stainless steel bowl, big enough to fit over a saucepan.

  • 3.

    Bring the saucepan of water to the boil and remove from heat.

  • 4.

    Place the bowl with the cacao butter and vanilla over the saucepan of hot water to melt. Make sure the cacao butter does not exceed 40°C. When the cacao mixture is melted, remove the bowl immediately from the saucepan and stir in the cacao paste until blended.

  • 5.

    Pour into plastic or silicone containers and place in the fridge to set. Makes 6 large or 18 mini cupcakes.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 269kj
  • Fat Total 23g
  • Saturated Fat 12g
  • Protein 5g
  • Carbohydrate 19g
  • Sugar 3g
  • Sodium 100mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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