These stunning Keto Cupcakes truly are the best! A clammy and simple low carb chocolate cupcake formula pulled together with only a couple of straightforward fixings.
I grew up with chocolate cake with vanilla buttercream icing. It is simply makes everything directly on the planet when I get the chance to chomp into one of these keto cupcakes for a festival.
I'm entirely content with how this carb forget about turned in the wake of computing. I'm ascertaining on the off chance that I include 4 Tablespoons of our Keto Chocolate icing on our keto cupcake that would be just around 5 Net Carbs per cupcake WITH icing. Not awful at all considering the carb includes in a typical cupcake with icing.
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Ingredients
- 1/3 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (another low carb sweetener of your choice will work)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 whole eggs
- 1 teaspoon vanilla extract
- 8 drops stevia extract optional for extra sweetness
- 4 Tablespoons extra light olive oil
- 1/2 cup unsweetened almond milk (or another dairy-free alternative)
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
- In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
- If mixture becomes thicker in consistency than you'd like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
- Spoon 2 Tablespoons of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.
- Frost with your favorite low carb frosting and enjoy!
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