Ah Valentine’s Day! Don’t you just love celebrating love?

I do, and my anniversary is only a week after (15 this year!) so it’s a special month for me all the way around. Over the years I’ve found so many fun ways to celebrate those I love.

Some of my favorites are writing love notes. You’re probably thinking “but I text him/her ‘I love you’ all the time, what’s the point of a love note.” A handwritten note takes way more effort and putting pen to paper will really show that you cared because you spent the time. This is even fun to do for your kids. Make sure you save them to give back to them when they grow up. These handwritten notes can become great keepsakes.

I also love watching romance movies with my husband and February gives me a good excuse to fit at least a couple of them in.  Do you like straight up romances, or do you prefer Rom-Coms? I like romances with a bit of drama.

Sometimes it’s the simple things that really say, “I love you”, like a leisurely walk, or spending the morning drinking a cappuccino at a local coffee shop; no kids, no distractions.

That is luxury right there!

Flowers are fun to get, but sometimes you want to give or receive something that will last longer. A potted plant to set on a desk or in a window is a nice way to change it up. Since I’m less than a green thumb with indoor plants, succulents are the perfect plant gift for me. I’ve kept an aloe vera alive for a year! Gold star for me!

Oh, and who can resist chocolate at a time like this. Well really any time but especially now. And those red heart boxes of chocolates are everywhere! I do love all the chocolates and sweets that go along with Valentine’s Day, but I don’t love the overabundance of sugar. So, I decided to make a special keto-fied dessert I can share with my family and still stay low-carb. These flourless cupcakes are rich, rich, RICH! Plus, a chocolate ganache glaze takes it over the top.

 

Flowerless Chocolate Cupcakes
Serves: 8-12 cupcakes
Ingredients
  • CUPCAKES:
  • 1 cup Lily’s Chocolate Chips (sugar free)
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated Swerve Sweetener
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • GLAZE:
  • 1 cup Lily’s Chocolate Chips (sugar free)
  • 1/2 cup heavy cream
Instructions
  1. Preheat the oven to 375°F. Lightly grease cupcake liners and place them in a cupcake baking pan.
  2. To make the cupcakes: Put the chocolate chips and butter in a microwave-safe bowl, and heat until the butter is melted, and the chocolate chips are soft. Stir until the chocolate melt, reheating briefly if necessary to fully melt the chocolate. Transfer the melted chocolate mixture to a mixing bowl.
  3. Stir in the Swerve Sweetener, salt, espresso powder (optional), and vanilla.
  4. Add the eggs one at a time, mixing on low speed until smooth. Add the cocoa powder and mix just to combine.
  5. Pour the batter into the prepared cupcake liners.
  6. Bake for 10-15 minutes. Check the internal temperature of one of the cupcakes. It’s done when it reaches 200°F.
  7. Remove the cupcakes from the oven and cool them in the pan for 5 minutes.
  8. Gently pull the cupcakes out of the pan and allow to cool completely before glazing.
  9. To make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering, about 1-1 1/2 minutes. Stir until the chocolate melts and the mixture is smooth.
  10. Spoon the glaze over the cupcakes and let it set for at least 2 hours before serving.
  11. Serve with a bit of whipped heavy cream and sliced strawberries
Notes
This can also be turned into a single serve “mug cake” baked in ramekins. Use 1/3 of the recipe, mix as above. Grease 3 ramekins and divide between the 3 dishes. Cook on high in the microwave for 1 1/2 minutes. The glaze is optional. Serve with whipped heavy cream and berries or toasted almonds[br]Nutrition: (based on 12 cupcakes)[br]Calories: 233[br]Net carbs: 5 grams[br]Fat: 20 grams[br]Protein: 6 grams

 

Serve these to your spouse, your kids, your gal pals and they will love you forever!

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