Double Chocolate Keto Cupcakes 2.2 : 1
Per Cupcake: Fat: 18g, Protein: 4.5g, Carbs: 3.5g, Fiber 3.75g
Servings Prep Time
12-15cupcakes 15minutes
Cook Time
20minutes
Servings Prep Time
12-15cupcakes 15minutes
Cook Time
20minutes
Ingredients
Double Chocolate Keto Cupcakes 2.2 : 1
Buttercream Frosting 5.7 : 1
Instructions
  1. Start by combining all the dry ingredients, Almond Flour, Coconut Flour, Truvia, Unsweetened Cocoa Chocolate, Baking Powder and Salt. One trick I do to save time (but is not as accurate), is to put a large bowl on the digital scale and then tear it back to zero after each dry ingredient is added.
  2. In a separate bowl combine heavy cream and melted or softened butter with a hand mixer.
  3. Once combined add the eggs and vanilla extract.
  4. Scoop into silicone muffin molds and top with Lily’s Chocolate Chips
  5. Bake at 350 degrees for 20 minutes. Test with a toothpick. Enjoy!
Buttercream Frosting 5.7 : 1
  1. Weigh cream cheese and butter on a digital gram scale.
  2. Mix softened or melted cream cheese and butter together with a hand mixer until all lumps are dissolved.
  3. Refrigerate for a few minutes to harden if needed. Spread onto the cupcakes.
  4. Sprinkle with Truvia. Add food coloring to the Truvia for fun colors.
Recipe Notes

Makes between 12 – 15 cupcakes. Make in batches and freeze for up to 3 months.