MELT IN YOUR MOUTH KETO FUDGE CUPCAKES WITH VANILLA BEAN BUTTERCREAM FROSTING

This recipe is Keto- Gluten Free- Paleo, Sugar Free and Grain Free

This is probably my 60th cupcake batter I’ve tried making that wasn’t eggy, dry, or crunchy. Finally I created the perfect – melt in your mouth cupcake!

But hey – you’ll need to try it for yourself so you believe me. 😉

I’m not going to sit here and write a whole script on how you should try this recipe. I’m going to let the food speak for itself. If you LOVE this recipe as much as I do than do me a fave and spread it.

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/03/01/melt-in-your-mouth-keto-fudge-cupcakes-with-vanilla-bean-buttercream-frosting

Melt in your mouth KETO Fudge Cupcakes with Vanilla Bean Buttercream Frosting

  • Servings: 12
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Ingredients

Directions

  1. Preheat oven to 350 Degrees F. Line a 12 muffin tray with cupcake liners.
  2. In a bowl, combine the dry ingredients. Set aside.
  3. In a mixing bowl, combine the erythritol and cocoa. Add the oil and eggs. Beat with at high speed or until mixture is smooth.
  4. Next add the dry ingredients. Mix, then add the cream.
  5. Scoop the batter into the molds 2/3 of the way full.
  6. Bake for approximately 20-22 minutes or until a toothpick inserted in the centre of a cake comes out clean.
  7. Cool and store in an airtight container.

***Recipe Notes***

BONUS RECIPE: Vanilla Bean Buttercream Frosting: Add 1 cup of powdered erythritol, 2 tsp of vanilla bean powder, 1/2 cup butter to a mixer. Whip with whisk attachment for 3 minutes. Add 2 tbsp of whipping cream and whip again for 15 seconds. Serve.

Nutrition Per Serving

1 serving = 1 cupcake – not including frosting.

Total Fat 19.9g

Total Carbohydrates =17.9g

Dietary Fiber =3.9g

Protein g

Total overall Sugar Alcohols 12g

Net carbs per serving: 2g

It even works as a mug cake! Or in a ramekin dish!

Want more KETO Treats!?

Check out this amazing Bagel Recipe!

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