Chocolate Keto Cupcakes A Low Carb Chocolate Cupcake Recipe
When birthday's came around, I knew I had to figure out how to make two things. An indulgent keto frosting and the perfect low carb cupcakes to pair with it. I decided to start with chocolate keto cupcakes with a rich and creamy keto frosting.
INGREDIENTS
- 1/2 Cup Unsweetened Cocoa Powder 40g
- 1/2 Tbsp Espresso Powder
- 1/2 Cup Boiling Water
- 1/4 Tsp Salt
- 3 Eggs
- 1/2 Cup Olive Oil
- 1/3 Cup Coconut Flour 54g
- 1 Tbsp Acacia Fiber Powder
- 1/2 Tsp Xanthan Gum
- 1/4 Tsp Cream of Tartar
- 1/4 Tsp Baking Soda
- 1/4 Cup Bocha Sweet
- 30 Drops Liquid Stevia
- 1/2 Cup Heavy Whipping Cream
- 1 Tsp Pure Vanilla Extract
- 1/4 Tsp Pure Almond Extract
- 1/2 Tsp Watkins Cocoa Extract
INSTRUCTIONS
- Preheat Oven to 300 degrees
- In a 4 cup heat proof bowl, combine boiling water, cocoa powder and espresso powder. Mix and set aside
- In a large mixing bowl, separate the eggwhites. Reserve the yolks for later use.
- Add 1/8 tsp of cream of tarter to the eggwhites. Then, beat the eggwhites until stiff peaks form. Move the eggwhites into a large shallow bowl. Later, we'll add the coconut mixture to this bowl and fold that mixture into the eggwhites. A shallow bowl works best for folding in the eggwhites.
- In your now empty mixing bowl, combine cream, oil, egg yolks, bocha sweet, stevia and the extracts (vanilla, almond, cocoa) and blend for 1 minute until combined and the bocha sweet is dissolved.
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