These flourless lower histamine chocolate cupcakes are perfect for a valentine’s treat! They are lower in oxalates, salicylates, and low FODMAP as well!
As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Ingredient notes
These cupcakes are made with sunflower seed flour, ChocZero sugar-free maple syrup, and ChocZero sugar free baking chips.
What is MCAS?
Mast Cell Activation Syndrome (MCAS) is a chronic condition that affects all organ systems. MCAS is serious and disabling and people with MCAS experience often significant and debilitating symptoms daily, including anaphylaxis, which can be fatal.
MCAS is often found in combination with other chronic conditions such as Ehlers-Danlos Syndrome (EDS) and Postural Orthostatic Tachycardia Syndrome (POTS).
Frequently healthcare providers do not know about MCAS, and the tests for MCAS are problematic because they are not uniformly reliable. MCAS can be difficult to manage. Treatments include blocking mast cell mediators with anti-histamines and mast cell stabilizers, as well as avoiding triggers.
Check out this post on how to manage MCAS.
Why this recipe?
This recipe is low in carbs, higher in fat, protein, and fiber, while still being lower in histamine and histamine-releasing foods, lower in oxalates, and free of nightshades, grains, and gluten. Eating a diet lower in carbs and inflammatory foods can help to control histamine intolerance. To learn more about the lower histamine diet click here!
The bucket theory
The bucket theory offers a helpful analogy for understanding symptom reactions with MCAS.
Think of your body as an empty bucket that you want to keep from overflowing. Different foods and activities fill your histamine bucket at different speeds but they combine to form the total level of histamine in your body (how full your bucket is). A fuller bucket means you have more histamine symptoms. When you manage triggers, reduce exposure to known triggers, and take medications and supplements to reduce histamine, you can manage the level of your bucket.
Know your typical symptom progression
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
Get my free ebook, symptom log, and meal plan!
Want a tool to easily keep track of your symptoms? Sign up for my newsletter and you will receive my free 50-page ebook of lower-histamine, grain-free, sugar-free recipes, my free symptom log, and a free two-week meal plan!
What to serve along with these lower histamine chocolate cupcakes
- A hot cup of tea goes perfectly with these cupcakes.
- Choose sides based on your other dietary needs.
Leftovers and reheating
- Leftovers keep in the fridge for up to 5 days, but if you have histamine intolerance or MCAS you will want to freeze leftovers right away.
- Freeze for up to 3 months.
- To reheat, microwave for 2-3 minutes, depending on your microwave’s power. Or, place in a saucepan, over medium-low heat, stirring occasionally, until piping hot.
Here’s the recipe for lower histamine chocolate cupcakes!
Lower Histamine Chocolate Cupcakes
Equipment
- cupcake tin
- paper cupcake liners
Ingredients
- ½ cup olive oil
- ½ cup cocoa powder
- ½ cup hot water
- 2 tsp vanilla extract
- 1¼ cups sunflower seed flour
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup ChocZero sugar-free maple syrup
- 3 eggs
- 2 oz. ChocZero sugar-free dark baking chips optional
Instructions
- Preheat the oven to 350 °F. Line 12 muffin cups with paper liners.
- Combine the cocoa powder, vanilla, olive oil, maple syrup, and hot water in a medium bowl, whisking until smooth. Whisk in the eggs one at a time until fully incorporated.
- In another small bowl, combine the sunflower flour with the soda and the salt. Add this mixture to the chocolate mixture, whisking until smooth.
- Pour the batter into the prepared muffin cups. Top each cupcake with about 12 chocolate chips. Bake for about 20-22 minutes, until set and no longer jiggly in the center.
- Remove from the oven and carefully tilt each cupcake sideways in the pan to allow steam to release from beneath them. Cool for about 20 minutes, and then freeze them in an airtight container, or serve immediately.
What do you think of these lower histamine chocolate cupcakes?
I’d love to have your reply below!
