Keto Mint Cupcakes

Keto Mint Cupcakes

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Mint and cakes? The perfect combo is here! These Keto Mint Cupcakes are a chocolate lover’s delight. They are perfect for Christmas Day, or any day for that matter. This is a rich, delicious, low-carb recipe to conquer any apparently voracious sweet tooth!

The recipe is slathered with mint frosting and baked with coconut flour. They are just tasty low-carb and gluten-free refreshing cupcakes. So go enjoy a minty fresh breath with these yummy cupcakes.

The frosting, it’s just out-of-control sweet. And one could seriously eat that part alone and be happy, SO yummy! There’s just one thing to note about these appetizing cakes is that you have total command over the ubiquity of mint–how severe or mild of an experience you prefer. We do hope you like this minty chocolate cupcake keto recipe. 

Ingredients
  • 1/4 cup butter, unsalted softened
  • 1/4 cup erythritol
  • 3 eggs medium
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder unsweetened
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons coconut milk
  • Frosting
  • 4 oz cream cheese
  • 1/4 cup butter, unsalted softened
  • 2 tablespoons erythritol ground
  • 2 drops green food coloring
  • 1/4 teaspoon peppermint extract

 

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MAKE THE CUPCAKES

  • First up, preheat the oven to 180C or 350F degrees.
  • Now grab a bowl and whisk the butter and erythritol together until smooth.
  • In the first bowl, gradually add the eggs and continue to whisk to make sure there are no lumps of sugar.
  • Now to this mixture add coconut flour, pink Himalayan salt, baking powder, cocoa powder, and coconut milk. Keep whisking until smooth.
  • You can add more coconut oil if the batter is thick.
  • Now take cupcake cases and place the batter into cupcake cases 3/4 of the way up. And bake the cupcakes for 20 minutes until the tops spring back lightly when touched.
  • Leave the cupcakes to cool.

MAKE THE FROSTING

  • First, take a bowl and mix the cream cheese and butter together until blended.
  • Now to this batter add the erythritol, peppermint extract, and green food coloring until soft. Do make sure there are no lumps. Utilize a blender if needed.  
  • Apply pipe to frost the cupcakes with the mint frosting.
  • Garnish the top with chocolate chips or sprinkles.
Nutritional Facts

Total Calories – 280 kcal

Protein – 28g

Net Carbs- 5.5 g

Fats- 46g

 

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