So I know off the bat that some of you won’t be a fan of this recipe. The first bite was strange, to say the least. Though if you have an open mind about this (and I’m sure you will do if you make it) they really do taste awesome.

The biggest problem here is curry powder. You have to make sure you’re getting some decent quality curry powder. Regularly, curry powder is made of a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. All of these together will pair fantastically with chocolate.

The Japanese have been pairing curry and chocolate together for hundreds, if not thousands of years. Now that’s a long time – so it can’t be that bad. That’s what I thought, so I decided to come up with a cupcake recipe that’s a bit unique.

So, if you have an open mind, like curry, and want to have something different – give these a try! The coconut icing paired with the cakes was fantastic. I didn’t sweeten the cupcakes as much as I normally would, so they come out a bit on the savory side without the icing (I mean, savory for a cupcake).

Yields 6 servings of Chocolate Curry Cupcakes

The Preparation

The Cupcakes:

2 large egg
1 1/2 cups almond flour
1/4 cup unsweetened dark cocoa powder
1 teaspoon curry powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, softened
1/4 cup erythritol
1/2 teaspoon ground ginger
1/2 teaspoon apple cider vinegar
10 drops liquid stevia

The Icing:

1 cup erythritol, powdered
1/4 cup butter, softened
1/4 cup unsweetened carton coconut milk

The Execution

1. Bring all of the ingredients to room temperature and preheat the oven to 350F. An awesome trick for this with eggs is to submerge them into warm water!

2. Mix together almond flour, cocoa powder, curry powder, baking soda, and salt.

3. In a separate mixing bowl, beat butter and erythritol together until the butter is pale.

4. Mix 1 egg into the butter mixture at a time.

5. Add your dry ingredients to the butter and eggs and mix together slowly.

6. Add the ginger and liquid stevia here if you are using minced ginger, then continue to mix. Finally, mix in the apple cider vinegar.

7. Divide your batter into the cupcake tray holes and bake for 16-18 minutes (or until a toothpick comes out clean).

8. In a spice grinder, grind the icing erythritol. Be sure to let this settle before removing the lid!

9. Beat icing butter until it's pale. Add 1/2 of the erythritol.

10. Continue mixing until well combined, then add coconut milk (the fatty part at the top of the can, if you can).

11. Mix well until combined and then add the rest of the erythritol. Continue mixing until it is fluffy.

12. Measure out your icing into a piping bag. I have this cheap piping bag set that does amazingly.

13. Ice the cupcakes, then garnish with extra cocoa!

This makes a total of 6 servings of Chocolate Curry Cupcakes. Each serving comes out to be 313 calories, 27.7g fats, 3.4g net carbs, and 8.8g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
2 large egg	157	10.5	0.8	0	0.8	13.8
1 1/2 cup almond flour	973	84	37	21.8	15.1	35.3
1/4 cup unsweetened dark cocoa powder	80	2	12	8	4	4
1 teaspoon curry powder	7	0.3	1.2	1.1	0.1	0.3
1/2 teaspoon baking soda	0	0	0	0	0	0
1/4 teaspoon salt	0	0	0	0	0	0
2 tablespoon butter	203	23	0	0	0	0.2
1/4 cup erythritol	10	0	0	0	0	0
1/2 teaspoon ground ginger	3	0	0.6	0.1	0.5	0.1
1/2 teaspoon apple cider vinegar	1	0	0	0	0	0
10 drop liquid stevia	0	0	0	0	0	0
1 cup erythritol	38	0	0	0	0	0
1/4 cup butter	407	46	0	0	0	0.5
1/4 cup unsweetened carton coconut milk	11	1	0	0	0	0
Totals	1890	166.8	51.6	31.1	20.5	54.2
Per Serving (/6)	315	27.8	8.6	5.2	3.4	9