Keto Chocolate Peppermint Cupcakes Recipe
Cook Time: 17 Minutes
Phase: Phase 1
3 large Egg (Whole)
0 3/16 cup Coconut Milk Unsweetened
0 1/4 cup Xylitol
1 tsp Vanilla Extract
0 3/4 tsp Peppermint Extract
7 tablespoon Unsalted Butter Stick
4 Tbsp Organic High Fiber Coconut Flour
2 tbsp Cocoa Powder (Unsweetened)
0 1/4 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/4 tsp Salt
4 oz Cream Cheese
2 tbsp Erythritol
4 piece Starlight Mints, sugar-free
- 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.
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.