Keto 3 Musketeers Cupcakes Low Carb
Keto 3 Musketeers cupcakes that are moist and delicious.
Learn how to make low carb 3 Musketeers cupcakes with this simple and quick recipe.
Yummy keto cupcake topped with the most delicious low carb icing.
These ketogenic diet cupcakes are one of our new favorites.
Combine your love for candy and cupcakes with this easy keto recipe.
Serve for parties, low carb desserts, keto snacks or sweet treat.
Mix up these low carb cupcakes today.
Get ready to bake some tasty and delish low carb keto 3 Musketeers cupcakes.
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How To Make Keto 3 Musketeers Cupcakes
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the cupcakes, and beat until a smooth batter forms.
Fill 8 cupcake liners in a muffin tin almost to the top with the batter, and bake for 20-25 minutes, or until cooked completely through.
Let the cupcakes cool to room temperature.
Once cooled, use a knife or small round cookie cutter, to cut a round section from the bottom of each cupcake.
Be sure not to go all of the way through the cupcake when you do this.
Use a knife to trim off most of the piece that you pull from the center of the cupcake, so that just a small section of cake remains.
This will be used for a cap for the bottom of your cupcakes once they have been filled.
Add the ingredients for the filling to a mixing bowl, and beat until well combined.
Pipe or spoon the filling into the bottom of each cupcake
and place the small pieces of cake cap on the bottom to keep the filling in.
Place the ingredients for the icing into a mixing bowl, and blend until smooth and creamy.
Use a piping bag or tool to pipe the icing onto your cupcakes and serve.
Serve
Enjoy
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Keto 3 Musketeers Cupcakes
Ingredients
For the cupcakes:
- 2 cup Almond flour
- ½ cup Swerve confectioners sugar substitute
- 2 teaspoon Baking powder
- ¼ teaspoon Xanthan gum
- 3 Eggs
- ½ cup Oil
- 1 teaspoon Vanilla extract
- ⅓ cup Cocoa powder unsweetened
For the filling:
- 3 ounce Cream cheese softened
- 3 tablespoon Swerve confectioners sugar substitute
- 2 tablespoon Cocoa powder unsweetened
- ½ teaspoon Vanilla extract
For the icing:
- 8 tablespoon Butter unsalted and softened
- 3 ounce Cream cheese softened
- 1 teaspoon Vanilla extract
- ¼ cup Swerve confectioners sugar substitute
- 3 tablespoon Cocoa powder unsweetened
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the cupcakes, and beat until a smooth batter forms.
- Fill 8 cupcake liners in a muffin tin almost to the top with the batter, and bake for 20-25 minutes, or until cooked completely through.
- Let the cupcakes cool to room temperature.
- Once cooled, use a knife or small round cookie cutter, to cut a round section from the bottom of each cupcake. Be sure not to go all of the way through the cupcake when you do this. Use a knife to trim off most of the piece that you pull from the center of the cupcake, so that just a small section of cake remains. This will be used for a cap for the bottom of your cupcakes once they have been filled.
- Add the ingredients for the filling to a mixing bowl, and beat until well combined.
- Pipe or spoon the filling into the bottom of each cupcake, and place the small pieces of cake cap on the bottom to keep the filling in.
- Place the ingredients for the icing into a mixing bowl, and blend until smooth and creamy.
- Use a piping bag or tool to pipe the icing onto your cupcakes and serve.
Notes
Cook Time: 20-25 minutes
Servings: 8
Net Carbs: 6 net carbs per serving
Nutrition
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