GLUTEN FREE & KETO CHOCOLATE CUPCAKES

These gluten free and keto chocolate cupcakes need no introduction! Think an intensely chocolatey and moist cupcake, topped off with a ridiculous chocolate buttercream frosting.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

INGREDIENTS
FOR THE CHOCOLATE CUPCAKES
  • 1 teaspoon baking powder
  • 1/3-1/2 cup xylitol allulose or erythritol (I use 1/3 cup)*
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum
  • 18 g golden flaxseed meal or psyllium husk, finely ground*
  • 2 eggs
  • 2 tablespoons heavy cream
  • 40 g cocoa powder
  • 48 g almond flour
  • 56 g unsalted grass-fed butter
  • 8 g coconut flour

FOR THE CHOCOLATE BUTTERCREAM FROSTING
  • 1/4 teaspoon espresso powder or instant coffee (optional)
  • 1-3 tablespoons cocoa powder to taste
  • 2-4 tablespoons powdered xylitol allulose or erythritol, to taste
  • 70 g cream cheese at room temperature
  • 70 g unsalted grass-fed butter at room temperature**
  • pinch kosher salt as needed

GLUTEN FREE & KETO CHOCOLATE CUPCAKES


INSTRUCTIONS
FOR THE CHOCOLATE CUPCAKES
  1. Preheat oven to 350°F/180°C. Line (or grease and dust with cocoa) a muffin pan, set aside.
  2. Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
  3. Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.
  4. Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, granules will remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan.
  5. Bake for 14-17 minutes, or until a toothpick inserted comes out clean. Always keep in mind, however, that your cupcakes will continue to cook while cooling!
  6. Allow to cool for at least 15 minutes in the muffin pan. They'll be particularly fragile right out of the oven, so you need to let them set. Keep stored in an airtight container for 3-4 days.

FOR THE CHOCOLATE BUTTERCREAM FROSTING
  1. Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your stand mixer using the paddle attachment (or with an electric mixer) until light and fluffy, about 10 minutes. You'll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.
  2. Transfer frosting to a piping bag with a tip and decorate each cupcake.
  3. The cupcakes keep well, stored in an airtight container in the fridge, for about 3 days. And they also freeze beautifully, just thaw it out in the fridge overnight.

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