Flourless Festive Brownie Cupcakes With High Protein Frosting

Base:

• 2 Cups blanched almond flour
• 1/2 Cup cocoa powder 
• 1 tsp baking powder 
• 2 Serving Nuzest Clean Lean Rich Chocolate Protein 
• 1 Cup sweet potato puree
• 1/2 Cup Keto syrup or maple syrup
• 1/3 Cup runny peanut butter 
• 2 Eggs
• 1 tsp vanilla extract 

High protein frosting:

• 1.5 Cup coconut yoghurt 
• 1/3 Cup cacao powder 
• 1 Servings Nuzest Clean Lean Rich Chocolate protein powder (2 Scoops)
• 1/3 Cup maple syrup

Preheat the oven to 180C/350F. Place 12 paper cupcake/muffin liners in a 12-count muffin tin. Lightly grease it to ensure muffins don't stick.

In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, add your wet ingredients and mix together. Combine the wet and dry ingredients.

Evenly distribute the muffin batter amongst the 12-muffin pans. Top with extra raspberries and chocolate chips and bake for 20-25 minutes, or until a skewer comes out just clean.

Allow to cool once baked before frosting.

For the frosting add all the ingredients to a mixing bowl, mix until even. Cover and set in the fridge whilst the cupcakes cool off.

If it does thicken slightly add a tablespoon of nut milk and mix again. Add to your piping bag and enjoy this delicious high protein dessert less the processed ingredients.