Keto Toasted Coconut Chocolate Cupcakes Recipes

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KETO TOASTED COCONUT CHOCOLATE CUPCAKES



Keto Toasted Coconut Chocolate Cupcakes image

Provided by Splenda

Categories     Splenda® Keto Sweetener

Time 10m

Number Of Ingredients 15

For the cupcakes:
1 ½ cup almond flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
⅓ cup Splenda® Keto Sweetener
½ teaspoon salt
3 eggs
½ cup unsweetened coconut milk
1 teaspoon coconut extract
For the frosting:
1 stick butter
2 tablespoons coconut cream
2 teaspoons vanilla
1 ½ cups KETO:SWEET Confectioners Sweetener
¼ cup toasted unsweetened coconut flakes

Steps:

  • Preheat oven to 350º.
  • In a medium bowl, add the dry ingredients, and whisk to combine. In a separate bowl, whisk together the eggs, coconut milk, and extract. Pour mixture into the dry ingredients and whisk until fully combined.
  • Spray a mini-cupcake pan with nonstick cooking spray. Fill each cup ⅔ of the way full with the cupcake batter. Bake for 10 minutes or just until done.
  • Remove cupcakes and set them aside to cool. To easily remove from the pan, slide a knife along the side of each cupcake and they should pop out.
  • To make the Coconut Buttercream, beat softened butter with a mixer for one minute. Add in the coconut cream and vanilla. Beat until smooth. Add in sweetener, ½ cup at a time, until mixture is smooth and fluffy.
  • Frost cupcakes when they have completely cooled. Sprinkle the top of each with a little bit of unsweetened coconut flakes.

Nutrition Facts : Calories 70 calories

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