Harlan Kilstein’s Completely Keto Chocolate Cupcakes With Chocolate Frosting

Harlan Kilstein’s Completely Keto Chocolate Cupcakes With Chocolate Frosting




Harlan Kilstein’s Completely Keto Chocolate Cupcakes With Chocolate Frosting

Ingredients:

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 Ingredients:

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

Makes 12 cupcakes




Preheat Oven to 350

Cupcakes:

Line Cupcake trays with individual paper cupcake cup liners

In mixer place coconut milk or almond milk

Add the Swerve sweetener, oil, and both extracts to mixture and beat in mixer until foamy

In a different bowl mix the almond flour, chocolate powder, baking soda and salt

Mix the two separate bowls together in the mixer until smooth

Pour into liners, filling 3/4 way

Bake 18-20 minutes until toothpick comes out clean

Allow to cool before putting frosting on top

Frosting:

Using mixer cream together the butter and chocolate powder very well

Add the Swerve confectioners and mix well

Add in coconut milk and mix well

Add in vanilla

Mix until fluffy for 3 minutes

Use a frosting kit to swirl in a decorative manner




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