Desserts

Harlan Kilstein’s Completely Keto Chocolate Cupcakes With Chocolate Frosting





Harlan Kilstein’s Completely Keto Chocolate Cupcakes With Chocolate Frosting

Cake:

  • 1 Cup unsweetened almond or coconut milk
  • 1 Cup Swerve Granular Sweetener
  • 1 Tsp Rodelle vanilla extract
  • 1/2 Tsp Rodelle almond extract
  • 1 1/2 Cups almond flour
  • 1/3 Cup Bulletproof chocolate powder
  • 3/4 Tsp baking soda
  • 2 Tbs Coconut oil
  • 1/4 Tsp salt
  • 2 Eggs

Frosting:

  • 1/2 Cup butter at room temperature
  • 1/2 Cup Bulletproof chocolate powder
  • 2 1/2 Cups Swerve Confectioners sweetener
  • 3 Tbs coconut milk
  • 1 1/2 Tsp Rodelle vanilla extract
  1. Preheat Oven to 350

Cupcakes:

  1. Line Cupcake trays with individual paper cupcake cup liners
  2. In mixer place coconut milk or almond milk
  3. Add the Swerve sweetener, oil, and both extracts to mixture and beat in mixer until foamy
  4. In a different bowl mix the almond flour, chocolate powder, baking soda and salt
  5. Mix the two separate bowls together in the mixer until smooth
  6. Pour into liners, filling 3/4 way
  7. Bake 18-20 minutes until toothpick comes out clean
  8. Allow to cool before putting frosting on top

Frosting:

  1. Using mixer cream together the butter and chocolate powder very well
  2. Add the Swerve confectioners and mix well
  3. Add in coconut milk and mix well
  4. Add in vanilla
  5. Mix until fluffy for 3 minutes
  6. Use a frosting kit to swirl in a decorative manner




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