Keto Almond Butter Chocolate Cupcakes Recipe

Keto Almond Butter Chocolate Cupcakes Recipe

Ingredients

Yield: 4 cupcakes (1 per serving)

Cupcakes.

• ¼ cup (64g) unsweetened creamy almond butter, room temperature
• ¼ cup (60 ml) unsweetened almond milk or other nondairy milk of choice
• 2 tablespoons (24g) granulated sweetener
• 2 tablespoons (14g) ground flax seeds
• 2 rounded tablespoons (20g) cocoa powder
• ½ teaspoon baking powder

Frosting.

• cup (80g) coconut cream
• 1 tablespoon unsweetened creamy almond butter, room temperature

Method

1. Preheat the oven to 350°F (177°C)
2. Line 4 wells of a standard-size muffin pan with paper liners or have a standard-size silicone muffin pan on hand
3. In a small mixing bowl, whisk together the almond butter and almond milk until well combined and smooth
4. Stir in the sweetener and flax seeds and set aside
5. In a separate bowl, whisk together the cocoa powder and baking powder until thoroughly combined
6. Fold the dry ingredients into the wet, then continue to stir until no lumps remain
7. Divide the batter evenly among the 4 lined muffin wells (or 4 wells of the silicone pan), filling each about three-quarters full
8. Bake for 30 minutes, or until firm to the touch
9. Remove from the oven and let cool in the pan for at least 20 minutes to allow the cupcakes to set up
10. Remove from the pan and allow to cool completely before frosting
11. To make the frosting, place the coconut cream in a small mixing bowl
12. Stir in the almond butter
13. Once the cupcakes have cooled completely, frost and enjoy
14. These cupcakes will keep covered at room temperature for up to 2 days (3 days if unfrosted), or up to 5 days if kept in a tightly sealed container in the fridge

Nutritional Info. 183 calories – 16g fat – 6.1g protein – 14.5g total carbs – 3.5g net carbs

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