LOW CARB CHOCOLATE CUPCAKE RECIPE

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!

MAKE KETO FRIENDLY SOUTHERN FLUFFY BISCUIT

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!

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

• Preheat oven to 350 degrees F.
• Whisk together coconut flour, baking soda, salt until well incorporated.
• Sift unsweetened cocoa and swerve together.
• Beat eggs until well mixed. Add remaining wet ingredients.
• Add vanilla to wet ingredients.
• Add dry ingredients and mix well.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a toothpick comes out clean.
• Cook completely before frosting.
• FROSTING Instructions
• Read more please visit : spinachtiger.com

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