Sugar-free chocolate brownie cupcakes

Suganon is a range of great tasting sugar alternatives to help you maintain a healthier lifestyle.

The Range consists of:

Range endorsed by:
• Diabetes SA
• GI Foundation   



  • 1 can kidney beans, drained and rinsed well
  • 2 large eggs
  • 3 Tbsp virgin coconut oil, melted
  • 5 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 3 Tbsp Suganon Xylitol
  • 1 Tbsp vanilla essence
  • 1/2 cup chopped walnuts, plus 1 Tbsp for topping


  1. Lightly grease a suitable muffin tray (12 muffins).
  2. Preheat oven to 180° celsius.
  3. Place all ingredients into a food processor or blender, except the nuts, and blend well until the beans are smooth.
  4. Add nuts and gently fold in with a spoon.
  5. Separate mixture into 12 equal muffin openings and top with leftover crushed walnuts.
  6. Bake for about 20 minutes or until toothpick in the centre comes out clean.
  7. Serve warm.

Suganon is a product of: Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000

Low-carbohydrate sugar-free strawberry cupcakes

This recipe makes six large cup cakes.


  • 200 g ‘lite’ margarine
  • 120 g fat-free smooth cottage cheese
  • 65 ml (1/4 cup) SUGAlite
  • 5 eggs
  • 190 g almond flour
  • 5ml (1 tsp) baking powder
  • Pinch of salt
  • Grated zest of 1 lemon


  • 250 g fat-free cottage cheese
  • 65 ml (1/4) cup SUGAlite
  • 6 strawberries


  1. Preheat the oven to 170°C.
  2. Grease the muffin mould and add wax paper rounds in the bottom of the muffin moulds.
  3. Cream the margarine, cottage cheese and SUGAlite together till fluffy. Add the eggs one by one while mixing continuously.
  4. Add the remaining ingredients and mix.
  5. Pour the cake batter in the pan and bake for 45 minutes till golden brown and the testing knife comes out clean.
  6. Cool down on a wire rack.
  7. To prepare the topping, mix the cottage cheese and SUGAlite together. Spread on to the cup cakes
  8. Add one strawberry on top of cupcake to garnish.

Nutritional analysis per cup cake:

Energy                     1654 kJ

Carbohydrate           15 g

Protein                       17g

Total fat                     33 g

Unsaturated fats      20 g