AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields9 Servings
Prep Time20 minsCook Time18 minsTotal Time39 mins
 1 cup almond flour
 ¼ cup unsweetened cocoa powder
  cup granulated Stevia
 2 egg whites
 1 large egg
 ½ cup unsweetened almond milk
 1 tsp baking powder
 ½ tsp vanilla extract
 ¼ tsp pink salt
Frosting
  cup unsalted butter
 ½ cup Swerve confectioners
 2 tbsp heavy cream
 1 tsp vanilla extract
 natural green food coloring
1

Preheat oven to 375 degrees F and grease a muffin pan.

2

In a bowl, whisk the dry ingredients. Set aside.

3

In a separate bowl, whisk the wet ingredients with an electric mixer for about two minutes.

4

Add the dry ingredients to the mix and continue whisking for another 2- 3 minutes.

5

With a spoon, pour the batter evenly among the cups.

6

Bake for 15- 18 minutes. Remove from oven and stick a piece of bamboo into the center of one cupcake to make sure they are done (they are done if the stick comes out clean). Let the cupcakes cool off.

7

In a medium bowl, use an electric mixer on medium to mix powdered stevia and butter. Stir in vanilla and heavy whipping cream.

8

Gradually beat in just enough remaining milk to make frosting smooth. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered stevia.

9

Separate 1/3 of the frosting in a separate bowl, add green food coloring to the remaining frosting until you have the desired color.

10

Add white frosting on top of the cupcakes, then put a flower nozzle into a piping bag, fill with green frosting, and make your trees

Category

Ingredients

 1 cup almond flour
 ¼ cup unsweetened cocoa powder
  cup granulated Stevia
 2 egg whites
 1 large egg
 ½ cup unsweetened almond milk
 1 tsp baking powder
 ½ tsp vanilla extract
 ¼ tsp pink salt
Frosting
  cup unsalted butter
 ½ cup Swerve confectioners
 2 tbsp heavy cream
 1 tsp vanilla extract
 natural green food coloring

Directions

1

Preheat oven to 375 degrees F and grease a muffin pan.

2

In a bowl, whisk the dry ingredients. Set aside.

3

In a separate bowl, whisk the wet ingredients with an electric mixer for about two minutes.

4

Add the dry ingredients to the mix and continue whisking for another 2- 3 minutes.

5

With a spoon, pour the batter evenly among the cups.

6

Bake for 15- 18 minutes. Remove from oven and stick a piece of bamboo into the center of one cupcake to make sure they are done (they are done if the stick comes out clean). Let the cupcakes cool off.

7

In a medium bowl, use an electric mixer on medium to mix powdered stevia and butter. Stir in vanilla and heavy whipping cream.

8

Gradually beat in just enough remaining milk to make frosting smooth. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered stevia.

9

Separate 1/3 of the frosting in a separate bowl, add green food coloring to the remaining frosting until you have the desired color.

10

Add white frosting on top of the cupcakes, then put a flower nozzle into a piping bag, fill with green frosting, and make your trees

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