This Strawberry Cream Cheese frosting on top of moist keto chocolate cupcakes will be your favorite keto dessert. It may be the best cupcake recipe you have ever tried. This easy keto cupcake recipe is also low carb, gluten-free, grain-free, sugar-free,
Here is the best muffin pan ever!!
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Here is the link for the piping set
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Here is a link for the Allulose
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Ingredients
Keto Chocolate Cupcakes
1 can full fat coconut milk
1/2 cup Monk Fruit (or sweetener)
4 large eggs
2 teaspoons vanilla extract
1/2 cup coconut flour
1/4 cup almond flour
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
Strawberry Frosting
1 8oz Pkg Cream Cheese
1/4-1/2 Cup Allulose
1 cup freeze dried strawberries, about 5-6 tablespoons when ground into a powder
1/2 Cup Heavy Whipping Cream
Instructions:
Cupcakes
Begin heating the oven to 350°F/180°C. Line or grease a cupcake tin and set aside for now.
In a large mixing bowl and the eggs, coconut milk, sweetener and vanilla extract. Mix on high until everything is incorporated for about a minute.
Next you're going to add all of your dry ingredients (flours, sweetener, baking powder, and cocoa powder) to the mixing bowl and beat together for a couple of minutes until no lumps remain and everything is mixed together.
Spoon the batter into the greased/lined cupcake molds all of the way full. Place in the center of the oven and bake for at least 15-20 minutes. When finished, remove from the oven and place on a cooling rack. After a couple of minutes remove the cupcakes from the pan. Allow them to cool completely before frosting,
Instructions
Frosting
Blend freeze dried Strawberries
Beat the cream cheese until softened. Add in heavy whipping cream slowly while scraping down the sides.
Add in strawberries and Allulose
Mix until a frosting consistency is achieved
Once the cupcakes have cooled pipe the frosting on them and place strawberries on top. Store in an airtight container in the refrigerator
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