Ingredients:

1 - 8 oz package of light cream cheese, softened at room temperature (filling)

1/3 cup granulated Swerve, Stevia or Truvia (filling)

1 whole egg (filling)

pinch of kosher or sea salt (filling)

1 cup mini semi-sweet chocolate chips (filling)

1-1/2 cups + 2 level Tbsps almond flour (base)

2 rounded Tbsp cocoa powder (base)

pinch of kosher or sea salt (base)

3/4 cup granulated Swerve, Stevia or Truvia (base)

1 tsp baking soda (base)

1 whole egg (base)

1 cup warm water (comfortably be able to hold your finger in it) (base)

1 tbsp white vinegar (base)

1/3 cup vegetable oil (base)

1 tsp pure vanilla (base)

Directions:

1. Make the Filling. Using an electric mixer, combine cream cheese, sweetener, egg and salt in a small (4 cup capacity) bowl until smooth; fold in chocolate chips, and then set aside.

2. Make the Cupcakes.

3. Thoroughly combine flour, cocoa, salt, sweetener, and soda.

4. Add in the egg, water, vinegar, vanilla and oil (or apple sauce) and beat until well mixed with no cocoa chunks.

5. Lightly grease (or use paper liners) muffin pan.

6. Spoon enough cupcake mixture into each cup until half full.

7. Drop one Tablespoon filling into center of each cupcake.

8. Bake at 350 degrees F for 25 minutes (longer if used the apple sauce, use toothpick test to determine when done). Cool. Store in refrigerator.

Bon Appetit!