Craving a Hostess cupcake on a low carb diet?
Try these keto Hostess cupcakes that are super simple to prepare.
An easy keto recipe for the BEST Hostess chocolate cupcakes complete with icing / frosting.
No need to miss high carb food when you can make homemade DIY Hostess cupcakes that will please any crowd.
A quick copycat Hostess cupcake recipe that everyone will love including the kids.
No need to spend hours in the kitchen make keto friendly food when you can mix up these delicious cupcakes in no time at all.
Serve as keto desserts, keto snacks or keto sweet treats for those mid afternoon cravings.
Get ready to learn how to make keto Hostess cupcakes.
Follow the step by step instructions for some tasty and delish low carb keto chocolate Hostess cupcakes.
Check out this other
Keto Copycat Recipes
Keto Copycat Hostess Ding Dongs
Keto Copycat Starbucks Vanilla Scones
Keto Copycat Starbucks Lemon Loaf Bread
Keto Copycat Girl Scout Thin Mint Cookies
Keto Copycat Krispy Kreme Donuts
How To Make Keto Hostess Cupcakes
Preheat the oven to 350 degrees.
In a mixing bowl
combine all of the ingredients for the cake, and blend them on high until smooth and creamy.
Place 8 cupcake liners into a muffin tin, and fill them almost all of the way to the top with the batter.
Bake for 25-30 minutes until cooked completely through.
Let the cupcakes cool to room temperature.
In a mixing bowl, combine Swerve confectioners sugar substitute
vanilla extract
heavy whipping cream.
Beat on high until the ingredients are whipped to form soft peaks.
Sprinkle the xanthan gum over the filling mixture a little at a time
stirring in between until the consistency is that of marshmallow fluff.
Cut a circular cone shape out of the top of each of the muffins, and trim the bottom of the cone off so that only a cake cap remains.
This will provide you with a hole in the center of the cupcake for filling, and a cap to place back on top when you are done.
Place the filling into a piping bag, and fill the center of each cupcake, placing the cake cap back on top when you are finished.
In a microwave safe bowl, combine the Lily’s baking chips with the coconut oil
and microwave for one minute. Stir to make sure the chocolate is completely melted and combined with the coconut oil.
Cover the top of each of the filled cupcakes with the chocolate, and set in the freezer for 15 minutes.
While the chocolate is setting
beat the ingredients for the icing on high
adding 1 tablespoon of heavy whipping cream at a time
until you reach your desired consistency.
Place the icing mixture into a piping bag
and create icing swirls all across the top of each cupcake.
Serve
Enjoy
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Keto Hostess Cupcakes
Ingredients
For the cake:
- 1 box Swerve Chocolate Cake Mix
- 3 Eggs
- ⅓ cup Water
- ⅓ cup Oil
- 1 teaspoon Vanilla extract
For the filling:
- ¼ cup Swerve confectioners sugar substitute
- ¼ cup Heavy whipping cream
- ½ teaspoon Vanilla extract
- ¼ teaspoon Xanthan gum
For the icing:
- ¼ cup Swerve confectioners sugar substitute
- ¼ teaspoon Vanilla extract
- 3-4 tablespoon Heavy whipping cream
For the chocolate frosting:
- ¼ cup Lily’s baking chips
- 1 tablespoon Coconut oil
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the ingredients for the cake, and blend them on high until smooth and creamy.
- Place 8 cupcake liners into a muffin tin, and fill them almost all of the way to the top with the batter.
- Bake for 25-30 minutes until cooked completely through.
- Let the cupcakes cool to room temperature.
- In a mixing bowl, combine ¼ cup heavy whipping cream, ¼ cup Swerve confectioners sugar substitute and ½ teaspoon of vanilla extract. Beat on high until the ingredients are whipped to form soft peaks.
- Sprinkle the xanthan gum over the filling mixture a little at a time, stirring in between until the consistency is that of marshmallow fluff.
- Cut a circular cone shape out of the top of each of the muffins, and trim the bottom of the cone off so that only a cake cap remains. This will provide you with a hole in the center of the cupcake for filling, and a cap to place back on top when you are done. See the photo for reference.
- Place the filling into a piping bag, and fill the center of each cupcake, placing the cake cap back on top when you are finished.
- In a microwave safe bowl, combine the Lily’s baking chips with the coconut oil, and microwave for one minute. Stir to make sure the chocolate is completely melted and combined with the coconut oil.
- Cover the top of each of the filled cupcakes with the chocolate, and set in the freezer for 15 minutes.
- While the chocolate is setting, beat the ingredients for the icing on high, adding 1 tablespoon of heavy whipping cream at a time until you reach your desired consistency.
- Place the icing mixture into a piping bag, and create icing swirls all across the top of each cupcake.
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