Keto Hostess Cupcakes
We;ve created one of our favorite classic treats but gave them a healthy, keto twist! Chocolatey and creamy is the ticket with these Keto Hostess Cupcakes featuring our Chocolate Weight Loss powder packets for extra nutrition and perfect sweetness!
Prep Time: 15 minutes
Cooking Time: 15 minutes + 15 minutes to chill in the fridge
½ cup almond flour
1 tablespoon coconut flour
⅓ cup cocoa powder
2 tablespoons chia seeds
¼ teaspoon xanthan gum
¼ teaspoon sea salt
2 packets of Real Ketones Chocolate Weight Loss D-BHB
6 tablespoons Keto friendly sweetener such as monk fruit
2 large eggs
¼ cup unsalted butter
2 tablespoons heavy whipping cream
6 tablespoons plain cream cheese, room temperature
½ teaspoon pure vanilla extract
Pinch of sea salt
2 tablespoons Keto friendly sweetener such as allulose
½ cup Keto friendly dark chocolate, melted
1 teaspoon butter
Preheat the oven to 350 F (180 C).
Prepare the cupcakes by mixing the dry ingredients in one bowl until well-combined (a whisk helps with this). In a separate bowl, add the butter and melt it in the microwave at 30-second intervals. Let it cool for a minute or so before whisking in the eggs and heavy whipping cream. Combine the dry and wet ingredients until well-combined.
Pour into 6 cupcake liners arranged in a muffin tin. Bake in the oven for 15 minutes and then remove. Let cool for a few minutes before removing from the tin. The cupcakes will be fragile until they have cooled so keep them in their liners to preserve their shape as they cool.
Mix the filling ingredients together vigorously until very creamy. Carefully create a hole in the center of each cooled cupcake and pipe each with the cream cheese filling, about 2 teaspoons per cupcake.
Prepare the frosting ingredients by melting the chocolate in a bowl in the microwave for 30-second intervals. Frost the top of each cupcake with the melted chocolate and butter.
Place in the fridge to cool for about 15 minutes or until the chocolate frosting has hardened. Remove and decorate the tops of each cupcake with a traditional looking swirl using the leftover cream cheese filling. You can use a small piping bag to do this, or you can use a squeeze bottle for this.
Serve between 6, storing any leftovers in an airtight container in the fridge for up to 1 week.
Net Carbs: 20