25 GUILT-FREE KETO CUPCAKE RECIPES TO SATISFY YOUR SUGAR CRAVINGS

A few nights ago I got mushy on this post on instagram, thinking about everyone I heart! I got a wildly wonderful response from followers, as I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!

These are good. So good, I’m surprised. This is my second cupcake recipe this year. I am not a baking blogger, but because we are following the ketogenic diet, I have been working a little overtime testing these kind of recipes. I’ll be back with more hearty savory recipes very soon!

On the way to low carb whoopie pies, I accidentally discovered a low carb chocolate cake that I can stand behind. If you know me, you know I don’t like baked goods that are just “sort of ” good. I work so hard on testing and retesting alternative ingredient baked goods.

I try to figure out what you need and what I love and see if we can come together.

My original chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.

I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.

INGREDIENTS

• ½ cup plus 2 tablespoons coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cups unsweetened cocoa
• 6 eggs
• 1 teaspoon vanilla
• ½ cup avocado oil
• ¼ cup buttermilk
• ¼ cup strong coffee
• ¾ cup swerve
• baking spray

FROSTING INGREDIENTS

• 1 cup Confectioner's swerve Order Here
• ½ cup unsweetened cocoa
• 10 tablespoons butter, softened
• 2 tablespoons cream cheese, softened at room temperature
• 1 teaspoon vanilla
• 2 tablespoons heavy cream

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Whisk together coconut flour, baking soda, salt until well incorporated.
3. Sift unsweetened cocoa and swerve together.
4. ............................

for full recipes please see : spinachtiger.com

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