LOW CARB CHOCOLATE CUPCAKES

LOW CARB CHOCOLATE CUPCAKES

recipe makes 12 cupcakes

Prep Time: 20 minutes

Cook time: 30 minutes

WHATS YOU NEED:

• 1/2 cup butter, melted
• 7 tbsp cocoa powder
• 7 eggs
• 1 tsp vanilla extract
• 2/3 cup coconut flour
• 2/3 cup Lakanto Monkfruit granulated Sweetener or your choice of sweetener
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened almond milk 

HOW TO DO IT:

1. Preheat oven to 350F and line a muffin pan with tin liners (I recommend also greasing the liners)
2. In a large bowl, combine the melted butter, cocoa powder, and mix well. 
3. Be sure the butter mixture has cooled before you move on to this step. Add the eggs and vanilla and blend until well combined.
4. Add the coconut flour, sweetener, baking powder, salt and blend until fully combined.
5. Mix in the almond milk. 
6. Divide batter among prepared muffin tins and bake in center of oven for 25 to 30 minutes. insert a tooth pick into center of cupcakes, if it is clean when you pull it out the cupcakes are done! 
7. Set aside on a cooling rack

KETO GERMAN CHOCOLATE FROSTING

WHATS YOU NEED:

• 1/2 cup Canned Coconut Milk
• 2 Egg Yolks
• 1/4 cup Butter
• 1 tsp Vanilla Extract
• 10 drops of Lakanto liquid Monkfruit sweetener or 1/2 cup granulated 
• 1 cup Finely Shredded Unsweetened Coconut
• 1/4 cup chopped pecans
  
  HOW TO DO IT:

1. In a small saucepan combine coconut milk, egg yolks, butter, vanilla and sweetener.
2. Start with 10 drops of liquid sweetener and continue adding to taste.
3. On medium heat, bring to low boil and continue whisking for about 10 minutes or until mixture thickens.
4. Remove from heat, stir in the coconut and pecans. Set mixture aside until room temperature.
5. Once the cupcakes are cooled divid frosting evenly on top of the 12 chocolate cupcakes

SOURCE    https://www.meganseelinger.com

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