Recipe: The Complete Guide To Making Bulletproof Cupcakes

Name: Recipe: The Complete Guide To Making Bulletproof Cupcakes
Ingredients: 12 ounces 85% or darker chocolate, chopped or chips; 30 Tbs (1.5 cups + 2 Tbs) chocolate powder (powdered beans) + 6 Tbs xylitol + ¾ cup of healthy fat (either grass-fed unsalted butter, grass-fed ghee or coconut oil); 3/4 cup unsalted grass-fed butter, room temp or at least chopped up; 12 tablespoons erythritol or xylitol or a 50/50 mix (best); 2+ teaspoons vanilla extract or 1 tsp of ground vanilla beans; Tiny pinch of pink Himalayan salt; 6 eggs, ideally room temperature, separated; 1 more teaspoon of cocoa powder (or very finely ground Bulletproof Coffee); 1 tbs sweet rice flour (do NOT use normal rice flour – gritty bleah!) Omit if you can’t find it

www.bulletproof.com

Cupcakes and desserts are some of the most challenging recipes in a Bulletproof diet, but it can be done. Here's how Bulletproof's Dave Asprey does it.

View Original

Share this recipe:

Ingredients

12 ounces 85% or darker chocolate, chopped or chips
30 Tbs (1.5 cups + 2 Tbs) chocolate powder (powdered beans) + 6 Tbs xylitol + ¾ cup of healthy fat (either grass-fed unsalted butter, grass-fed ghee or coconut oil)
3/4 cup unsalted grass-fed butter, room temp or at least chopped up
12 tablespoons erythritol or xylitol or a 50/50 mix (best)
2+ teaspoons vanilla extract or 1 tsp of ground vanilla beans
Tiny pinch of pink Himalayan salt
6 eggs, ideally room temperature, separated
1 more teaspoon of cocoa powder (or very finely ground Bulletproof Coffee)
1 tbs sweet rice flour (do NOT use normal rice flour – gritty bleah!) Omit if you can’t find it