Keto Chocolate Chip Cookie Cupcakes Low Carb
Delicious keto chocolate chip cookie cupcakes you will want to taste today!
Simple low carb recipe for yummy cupcakes with chocolate chip cookie frosting.
These keto cupcakes are so moist and yummy.
Low carb chocolate chip cookie cupcakes that everyone will love.
If you want a bakery style cupcakes this is the one for you.
These make the perfect low carb desserts, keto snacks or sweet little treat.
These also make great cupcakes for parties, celebrations and birthday cupcakes.
Even those that don’t follow a ketogenic diet / lifestyle love these including kids.
Make homemade chocolate chip cookie cupcakes that will be devoured before you know it.
From scratch low carb cupcakes that you can mix up in no time at all.
Learn how to make keto cupcakes with this easy and quick recipe.
Bake up the BEST low carb keto chocolate chip cookie cupcakes today.
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How To Make Keto Chocolate Chip Cookie Cupcakes
Preheat the oven to 350 degrees.
In a mixing bowl
combine all of the ingredients for the cupcakes
with the exception of the chocolate chip cookies.
Beat on high
until smooth and creamy.
Crush one pack of the mini cookies into crumbs, and fold into the muffin batter.
Fill 8 cupcake liners almost completely to the top with the batter, and bake for 25 minutes or until browned and cooked through.
In a mixing bowl, combined the butter, cream cheese, Swerve sweetener
and vanilla extract
and beat until completely smooth.
Crush ½ a package of the mini cookies, and fold the crumbs into the icing mixture.
Place the icing in a piping bag or tool, and pipe the icing onto the cooled muffins.
Garnish with additional mini cookies if desired.
Serve and Enjoy
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Keto Chocolate Chip Cookie Cupcakes
Ingredients
For the cupcakes:
- 2 cup Almond flour
- ½ cup Swerve confectioners sugar substitute
- 2 teaspoon Baking powder
- 3 Eggs
- ½ cup Oil
- ¼ cup Sour cream
- 1 teaspoon Vanilla extract
- 1 pack Highkey Mini Chocolate Chip Cookies divided
For the icing:
- 8 tablespoon Butter softened
- 4 ounce Cream cheese softened
- 1 teaspoon Vanilla extract
- ¼ cup Swerve confectioners sugar substitute
- ½ pack age of Highkey Mini Chocolate Chip Cookies
- Additional mini cookies for garnish if desired
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the ingredients for the cupcakes with the exception of the chocolate chip cookies. Beat on high until smooth and creamy.
- Crush one pack of the mini cookies into crumbs, and fold into the muffin batter.
- Fill 8 cupcake liners almost completely to the top with the batter, and bake for 25 minutes or until browned and cooked through.
- In a mixing bowl, combined the butter, cream cheese, Swerve sweetener and vanilla extract for the icing, and beat until completely smooth.
- Crush ½ a package of the mini cookies, and fold the crumbs into the icing mixture.
- Place the icing in a piping bag or tool, and pipe the icing onto the cooled muffins.
- Garnish with additional mini cookies if desired.
Nutrition
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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