Keto Chocolate Peppermint Cupcakes
2.3g
Net Carbs
5.7g
Protein
23.6g
Fat
2.3g
Fiber
277
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/4 cup Coconut Milk Unsweetened
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 7 tablespoons Unsalted Butter Stick
- 4 ounces Cream Cheese
- 4 tablespoons Organic High Fiber Coconut Flour
- 4 pieces Starlight Mints, sugar-free
- 1/4 cup Xylitol
- 2 tablespoons Cocoa Powder (Unsweetened)
- 1/4 teaspoon Salt
- 3 large Eggs (Whole)
- 3/4 teaspoon Peppermint Extract
- 2 tablespoons Erythritol
Directions:
Please powder the erythritol before making the frosting for this recipe. Place 2 tablespoons in a blender and pulse 3-4 times until powdered. To crush peppermint candies place them in a zip top bag and hit with a hammer.
- Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
- In a medium bowl whisk the eggs with the coconut milk, granular sugar substitute (xylitol), vanilla, peppermint extract and 3 tablespoons melted butter. Set aside.
- In a small bowl whisk together the coconut flour, cocoa powder, baking powder and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Pour into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
- Make Frosting: In a small bowl, beat the cream cheese with an electric mixer until smooth. Add 1/4 cup (or 4 tbsp) softened butter and continue to beat another minute. Add the powdered erythritol; beat another minute then add peppermint extract and food coloring as desired (optional; red is pretty as pictured and green is festive with the red and white candies). Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand. Sprinkle with crushed peppermint candies.
