Chocolate Chip Cheesecake-Filled Chocolate Cupcakes (Gluten, Egg, and Sugar Free w/ Dairy-Free Option)



  • 3 cups nuts (or seeds, cashews or macadamias will make the most “cheesecake looking” filling, but use whatever you like.)
  • 3 tablespoons water
  • 3/8 cup lemon juice
  • 4 teaspoons vanilla extract
  • 3/16 teaspoon salt (I recommend RealSalt)
  • 6 scoops stevia extract (or 1/2 cup sweetener of your choice. I use NuNaturals.)
  • 1 cup chocolate chips (I used my Homemade Chocolate Chips)
  • 4 cups gluten free flour (mix, see Notes below)
  • 1/2 cup arrowroot starch (or other light starch)
  • 1 1/2 cups cocoa (or carob)
  • 1 teaspoon gelatin (I recommend Great Lakes. Vegans could use a gum like xanthan or guar.)
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder (See Homemade Baking Powder)
  • 2 2/3 cups sweetener (I used xylitol due to needing a low glycemic sweetener)
  • 1 teaspoon salt
  • 3 1/2 cups milk (alternative, like my Easiest Almond Milk or my Easiest Coconut Milk. Of course, dairy milk could also be used)
  • 4 scoops stevia extract (I recommend NuNaturals *see below for measuring details)
  • 2 teaspoons vanilla
  • 1/4 cup apple cider vinegar
  • 1/2 cup oil (I used melted coconut oil.)
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