Friday, March 24, 2017

Caroline's Chocolate Cupcakes


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It's been about 4 months since I've been home, and my dad is still living off baked goods from the freezer. Tonight I treated him to chocolate cupcakes right out of the oven (his absolute favorite)! You'll notice there's fewer cupcakes in the iced picture than in the pans. I'll let you guess what happened to the other...ten??? These cupcakes are dad approved, or to quote "the best thing I've eaten since you were home last."

Ingredients:

Cake
1 cup coconut flour
2 tbsp almond flour
3/4 cup unsweetened cocoa powder
1/2 cup granulated Swerve
2 tsp Whole Earth monk fruit juice concentrate (Note: if you are using another sweetener instead of this one, you will likely need much more, as monk fruit is very sweet)
2 tsp baking powder
2 tsp baking soda
8 eggs
1/2 cup (1 stick) melted butter
13.5 oz (1 can) coconut milk
1/2 cup brewed coffee
1 tbsp vanilla


Icing
1.5 cups (3 sticks) butter, softened
1.5 cups powdered Swerve
2 tsp Whole Earth monk fruit juice concentrate (Note: if you are using another sweetener instead of this one, you will likely need much more, as monk fruit is very sweet)
1 tbsp vanilla
Food coloring (optional)

Instructions:

1) Pre-heat oven to 350 degrees.

2) Mix together all cake ingredients.

3) Place cupcake liners in 24 cupcake pans slots. Fill slots about 2/3 of the way full with cupcake batter.

4) Cook in the oven for about 24 minutes or until done.

5) Let cupcakes cool.

6) (optional) Once cool, ice the cupcakes. 

7) Enjoy, and feel free to post pictures or comments on Caroline's Keto Kitchen Facebook page.

Picture Instructions:







Nutrition Facts:

3 comments:

  1. I follow the keto diet so being able to eat cupcakes is a treat, and these cupcakes were definitely a TREAT! Moist cupcake with very tasty icing.

    ReplyDelete
  2. Looks good! When you say coffee, do you mean brewed or fresh ground beans?? Thanks

    ReplyDelete

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