Keto Chocolate Chip Cupcakes With White Chocolate Frosting

Keto Chocolate Chip Cupcakes With White Chocolate Frosting

Quick Keto Chocolate Chip Cupcakes

This recipe is designed to teach everyone how to make quick keto chocolate chip cupcakes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 18 minutes
Servings: 10 cupcakes

Ingredients

  • 119 grams coconut flour (1 cup)
  • 126 grams granulated sweetener of choice (3/4 cup) (adjust to taste) I used granulated monkfruit sweetener
  • 1/4 tsp salt
  • 14 grams baking powder (1 TBS)
  • 3 large eggs, room temperature
  • 1/2 cup butter, melted and cooled
  • 240 grams plain yogurt or sour cream. room temperature (1/2 cup)
  • 1 TBS vanilla extract adjust to taste
  • 86 grams keto chocolate chips more or less according to preference

Keto White Chocolate Frosting

  • 8 oz keto white chocolate chips
  • 1 TBS coconut oil
  • 1 cup very soft butter
  • 2 tsp vanilla extract adjust to taste
  • 125 grams powdered sweetener of choice (1 cup) I use a combination of powdered monkfruit sweetener and powdered allulose

Instructions

  • Preheat oven to 350 degrees. Lightly spray or line 10 cupcake molds. Set aside
  • Sift the dry ingredients into a large mixing bowl until fully combined and no lumps
  • Add the eggs and stir until all the dry ingredients are moist. Add the butter and stir to fully combine. Add the extract and the yogurt. Stir until fully combined and a smooth dough has formed
  • Push dough to center of bowl and form into a ball. Massage to make sure of the texture. The dough should form easily and smoothly into a tight ball. Gradually fold in the chocolate chips until evenly distributed throughout the dough
  • Divide the dough evenly among the prepared cupcake molds. (about 3 TBS dough in each mold). Press the dough evenly throughout the cupcake molds. Place into preheated oven and bake at 350 degrees for 18-20 minutes. Cupcakes should be golden around the edges and a tester comes out clean
  • Remove from the oven and cool in the pan at least 30 minutes so the cupcakes can firm up. Remove from the cupcake molds and transfer to a wire rack. Cool completely before frosting

White Chocolate Frosting

  • Melt chips and coconut oil in a microwave safe bowl then set aside.
  • Beat butter in a large mixer bowl on medium for 1 to 2 minutes or until creamy
  • Scrape down the sides of the bowl. Reduce speed to low and gradually add the melted chips. Allow to beat in after each addition. Once completely added scrape down the sides of the bowl and increase speed to medium low. Beat on medium low about 30 seconds to fully combine
  • Reduce speed to low and add the vanilla. Gradually add the powdered sweetener allowing it to beat in after each addition. Scrape down the sides of the bowl as needed. Once fully added increase speed to medium low and beat 2-3 minutes or until creamy and fluffy
  • Pipe or spread desired amount of frosting onto the COOLED cupcakes. Eat immediately or store in airtight container in the refrigerator up to 1 week


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