Are you looking for easy keto cupcakes?
Look no further than these keto chocolate cupcakes.
A yummy low carb keto mint chocolate cupcake recipe you will want to make.
If you are looking for a keto cupcake recipe that is moist, tasty and easy then head down and check out this recipe.
Learn how to make keto cupcakes that will be loved by all.
Who doesn’t love chocolate? So why not make a low carb chocolate mint cupcake with icing / frosting.
Easy low carb cupcakes have never tasted so good.
Make for keto desserts, keto snacks or for parties.
These are great birthday party cupcakes or for Holiday parties.
Even people not following a low carb ketogenic diet will love these cupcakes.
Grab a few keto essential ingredients and make these incredible keto friendly cupcakes.
Are you ready for the BEST keto cupcakes?
Then try these low carb keto mint chocolate cupcakes.
Follow the step by step tutorial for tasty and delish keto chocolate cupcakes.
Check out these other
Keto Chocolate Recipes
Keto Chocolate Cake
Keto Chocolate Chip Cookies
Keto Chocolate Fudge
Keto Chocolate Fat Bombs
How To Make Keto Cupcakes
Grab a mixing bowl and get ready to learn how to make moist and delicious keto low carb mint chocolate cupcakes!
Preheat your oven to 350 degrees and line 9 sections of a muffin tin with cupcake liners.
In a mixing bowl, combine the almond flour
coconut flour, baking powder, cocoa powder and sugar substitute from the cupcake ingredients.
Mix until the dry ingredients are combined well.
To the mixing bowl, add in the eggs, butter, vanilla and peppermint extract from the cupcake ingredients. Blend the ingredients on high until they are smooth.
Add the sour cream
and heavy whipping cream to the cupcake ingredients in the mixing bowl, and combine completely.
Use a spoon to fill the cupcake liners to the top with the batter.
Bake the cupcakes for 25-30 minutes until completely cooked through.
Let the cupcakes cool completely.
While the cupcakes are cooling, mix together the butter, sugar substitute, cocoa powder
vanilla extract and peppermint extract until well combined.
Slowly add in the vanilla almond milk a little at a time until you reach a glaze like consistency.
Dip the cooled cupcakes into the icing glaze and let set slightly before serving.
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IngredientsFor the cupcakes:
- 1 C. Almond flour
- ¼ C. Coconut flour
- 3 Eggs
- 2 tsp. Baking powder
- 1 Stick of butter unsalted
- ½ C. Sour cream
- ½ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- ½ C. Cocoa powder
- 1 tsp. Peppermint extract
- ¾ C. Swerve confectioners sugar substitute
For the icing glaze:
- ¼ C. Butter
- ¼ C. Swerve confectioners sugar substitute
- ¼ C. Cocoa powder
- ½ tsp. Vanilla extract
- ½ tsp. Peppermint extract
- Unsweetened vanilla almond milk
Instructions
Preheat your oven to 350 degrees and line 9 sections of a muffin tin with cupcake liners.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, cocoa powder and sugar substitute from the cupcake ingredients. Mix until the dry ingredients are combined well.
To the mixing bowl, add in the eggs, butter, vanilla and peppermint extract from the cupcake ingredients. Blend the ingredients on high until they are smooth.
Add the sour cream and heavy whipping cream to the cupcake ingredients in the mixing bowl, and combine completely.
Use a spoon to fill the cupcake liners to the top with the batter.
Bake the cupcakes for 25-30 minutes until completely cooked through.
Let the cupcakes cool completely.
While the cupcakes are cooling, mix together the butter, sugar substitute, cocoa powder, vanilla extract and peppermint extract until well combined.
Slowly add in the vanilla almond milk a little at a time until you reach a glaze like consistency.
Dip the cooled cupcakes into the icing glaze and let set slightly before serving.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 9
Net Carbs: 4 net carbs per cupcake
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