Keto Chocolate Cupcake

Ingredients:

𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐮𝐩𝐜𝐚𝐤𝐞:

⅔ cup almond flour

⅓ cup coconut flour

¼ cup unsweetened cocoa powder

½ cup Sweet Best Erythritol

1 tsp baking powder

pinch of salt

3 large eggs

3 tbsp unsalted butter

⅔ cup unsweetened almond milk

1 tsp vanilla extract

𝐊𝐞𝐭𝐨 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠:

6 oz cream cheese softened

1 tbsp butter melted

⅔ cup powdered erythritol

2 tbsp cocoa powder

1 tsp vanilla

Instructions:

𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐮𝐩𝐜𝐚𝐤𝐞𝐬:

1. Preheat the oven to 350 F and spray muffin tins with oil.
   In a large bowl mix the dry ingredients – coconut flour, almond flour, cocoa powder, sweetener, baking powder and the pinch of salt- until all the ingredients are fully incorporated.

2. Add the eggs, unsweetened almond milk, butter, and vanilla extract. Mix for 2-3 minutes until fully incorporated.
3. Using an ice cream scooper, pour the batter evenly among the tins.
4. Bake for 18-20 minutes or when a toothpick inserted into the center of the cupcake comes out clean.
5. Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes.

𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠:

1. In a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
2. Add the sweetener, cocoa powder, vanilla extract, continue mixing until thick and creamy.
3. Frosting should be creamy, but not runny. Fill a piping bag with the frosting and pipe on cooled cupcakes.