Pistachio Chocolate Chip Cupcakes

I bought some shelled pistachios to make a version of the Dubai bar several weeks ago, but decided to make some cupcakes instead.

Ingredients: 

• 1 cup (123 g) pistachios, unsalted
• 1/2 cup chocolate chips
• 3 large eggs
• 1/2 cup (100 g) sugar
• 1/3 cup (78.86 ml) olive oil
• 2 tbsp (30 ml) milk
• 1 tsp vanilla extract
• 1.5 cups (168 g) almond flour
• 1/4 cup unflavored vanilla protein powder
• 2 tsp baking powder
• 1/2 tsp salt
      

Instructions:

1. Preheat the oven to 325ºF and place 10 cupcake liners in a cupcake pan.
2. In a food processor or chopper, chop the nuts and chocolate chips until nuts are mostly finely ground with some larger pieces. Reserve about 2 tablespoons for the top of the cake.
3. In a large bowl, beat together the eggs and sugar until lightened and frothy, about 1 minutes. Beat in the oil, milk, and vanilla extract.
4. Add the protein powder, baking powder, and salt and beat until well combined. Add in the almond flour, ground pistachios and chips,
5. Sprinkle with the reserved pistachios.chips on top.
6. Fill the batter into the cupcake liners, bake 20 to 25 minutes, until golden brown and just firm to the touch. 
7. Remove and let cool 20 minutes in the pan, then flip out onto a cooling rack.

 

Carole's Notes:

We liked this!

The recipe is lightly adapted from https://alldayidreamaboutfood.com/keto-pistachio-cake/