KETO CHOCOLATE CUPCAKES

KETO CHOCOLATE CUPCAKES

INGREDIENTS:

2/3 cup unsweetened cocoa powder
1 cup almond flour
¼ cup unflavored protein powder
1 ½ tsp baking powder
½ tsp salt
1 tsp xanthan gum
1 tsp baking soda
1 TBSP apple cider vinegar
6 TBSP butter, room temperature
1 cup Swerve Granular
¼ cup sour cream
3 large eggs, room temperature
1 TBSP vanilla extract
¼ cup unsweetened almond milk

NUTRITIONAL FACTS:

Servings: 14

Calories: 260

Total Fat: 25g

Cholesterol: 90mg

Sodium: 310mg

Total Carbs: 28g

Dietary Fiber: 5g

Sugar: 2g

Protein: 6g

DIRECTIONS:

Step 1

Preheat oven to 350 °F and line a muffin pan (or two) with 14 liners.

Step 2

In a medium mixing bowl, stir together the cocoa powder, almond flour, protein powder, baking powder, salt, and xanthan gum. Set aside.

Step 3

In a small bowl, combine baking soda and vinegar. Mix together and set aside.

Step 4

In a large bowl, add softened butter and Swerve. Using an electric mixer, cream together for 5 minutes. Add sour cream, eggs, and vanilla extract, and mix on medium speed. Add the dry mixture, vinegar mixture, and almond milk, and mix for 3 minutes until well combined.

Step 5
Pour the batter evenly into the muffin liners, about 3/4 full.

Step 6
Bake for 20-23 minutes. A toothpick inserted in the middle should come out almost clean.

Step 7
Let cool for 5 minutes, then remove to a wire rack to cool completely.

Step 8
Frost cupcakes with chocolate buttercream frosting, and enjoy!

Makes 14 servings.