If you’ve ever been anythinggg like me, maybe the thought of Valentine’s Day makes you cringe.
Least favorite holiday hands down. Like seriously- Columbus Day is better than this day on the calendar in my opinion.
I don’t know if it was the added pressure from my significant other.
Or no pressure at all because I was feeling sad for my single lonely self, couldn’t tell you.
But what was NEVER good for my mental space before I had a really good relationship with food was Valentine candies, chocolates, sweets thing. Like I just had no off switch with this.
I was an ALL or NOTHING person. Either I deemed the whole thing as off limits- or a had one treat and then the wheels fell off.
Then at some point, I got really fed up, literally.
I started messing around in the kitchen to recreate those foods that I deemed as “off-limits” and cheat foods into something that would be pretty low calorie and taste halfway decent.
hat was nearly a decade ago. Today, I’m proud to say that I’ve perfected the art creating low-calorie amazing recipes.
And I did Zach from a decade ago a solid and created a Valentine’s Day Cupcake for only 134.
I did you a solid now too… By jotting down this low calorie recipe to share with you!
Macros for Each Cupcake with all toppings:
134 Cals, 13g Carbs, 2g Fat, 16g Protein
Ingredients for Cupcakes (makes 12):
50g All Purpose Flour
36g Coconut Flour
10g Zero Cal Sweetener of your choice
12g Baking Powder 30g Sprinkles
275g Plain Nonfat Greek Yogurt
275g Egg Whites 100g Unsweetened Apple Sauce
Protein Frosting (for all 12 cupcakes):
20g Coconut Flour 16g Sugar Free/Fat Free White Chocolate Pudding Mix (optional)
6g Zero Cal Sweetener of your Choice 150g Plain Nonfat Greek Yogurt
1.) Preheat the oven to 350 degrees F. Mix all of the dry ingredients in one bowl (except for the sprinkles) and all of the wet ingredients in another to avoid clumping. Combine the dry ingredients with the wet, then add in the sprinkles. Place the bowl in the freezer for 10-15 minutes to help thicken up the batter.
2.) Spray the cupcake molds (https://amzn.to/2Cyj6rz) with nonstick butter spray, then fill each one up with batter. Place them in the oven for 12-15 minutes. When the tops start to crackle and golden, they’re done.
3.) When the cupcakes are done, place them on a cooling rack to cool to room temperature. While they’re cooling, mix all of the dry protein frosting ingredients together in a bowl. Add in a little water and mix some more until you get a thick, frosting-like consistency. Mix in the greek yogurt, then put it in the fridge to chill and thicken.
4.) Add the frosting on top and enjoy every bite!