Makes 34 mini cupcakesCalories 70 Prep Time 10 minutesTotal Time 10 minutesMade with Splenda® Keto Sweetener
Ingredients
For the cupcakes:
1 ½ cup almond flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
⅓ cup Splenda® Keto Sweetener
½ teaspoon salt
3 eggs
½ cup unsweetened coconut milk
1 teaspoon coconut extract
For the frosting:
1 stick butter
2 tablespoons coconut cream
2 teaspoons vanilla
1 ½ cups KETO:SWEET Confectioners Sweetener
¼ cup toasted unsweetened coconut flakes
Nutrition Info Per Serving
Serving Size: 1 mini cupcake
Net Carbs
.8g
Calories
70
Total Fat
6g
Saturated Fat
2.5g
Cholesterol
25mg
Sodium
70mg
Total Carbs
10g
Dietary Fiber
1g
Sugars
0g
Added Sugars
0g
Protein
2g
Contains 8.2g Erythritol
Instructions
Preheat oven to 350º.
In a medium bowl, add the dry ingredients, and whisk to combine. In a separate bowl, whisk together the eggs, coconut milk, and extract. Pour mixture into the dry ingredients and whisk until fully combined.
Spray a mini-cupcake pan with nonstick cooking spray. Fill each cup ⅔ of the way full with the cupcake batter. Bake for 10 minutes or just until done.
Remove cupcakes and set them aside to cool. To easily remove from the pan, slide a knife along the side of each cupcake and they should pop out.
To make the Coconut Buttercream, beat softened butter with a mixer for one minute. Add in the coconut cream and vanilla. Beat until smooth. Add in sweetener, ½ cup at a time, until mixture is smooth and fluffy.
Frost cupcakes when they have completely cooled. Sprinkle the top of each with a little bit of unsweetened coconut flakes.
