AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields9 Servings
Prep Time20 minsCook Time18 minsTotal Time39 mins
Ingredients
Cupcakes
 1 cup almond flour
 ¼ cup unsweetened cocoa powder
  cup stevia
 2 egg whites
 1 large egg
 ½ cup unsweetened almond milk
 1 tsp baking powder
 ½ tsp vanilla extract
 ¼ tsp salt
Frosting
  cup unsalted butter
 ½ cup confectioners Swerve
 2 tbsp heavy cream
 1 tsp vanilla extract
 25 drops green food coloring
Directions
1

Preheat oven to 375°F and grease a cupcake tin.

2

In a bowl, whisk the dry ingredients and set aside.

3

In a separate bowl,mix the wet ingredients until well combined (about 2 minutes).

4

Mix in the dry ingredients into the wet ingredient bowl and continue stirring for 2-3 minutes.

5

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

6

Bake for 15-18 minutes
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.

7

In a medium bowl, mix the powdered Swerve and butter.

8

Slowly stir in the vanilla and heavy cream.

9

Gradually beat in remaining milk until frosting smooth
Note: 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 confectioners Swerve.

10

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

11

Add uncolored frosting to tops of the cupcakes.

12

Spoon green frosting into piping bag with a flower tip and pipe trees on top of uncolored frosting.

Category,
Nutrition Facts

Serving Size 1 cupcake

Servings 9


Amount Per Serving
Calories 196
% Daily Value *
Total Fat 17.7g28%
Total Carbohydrate 5.2g2%
Dietary Fiber 2.2g9%
Protein 4g8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
Cupcakes
 1 cup almond flour
 ¼ cup unsweetened cocoa powder
  cup stevia
 2 egg whites
 1 large egg
 ½ cup unsweetened almond milk
 1 tsp baking powder
 ½ tsp vanilla extract
 ¼ tsp salt
Frosting
  cup unsalted butter
 ½ cup confectioners Swerve
 2 tbsp heavy cream
 1 tsp vanilla extract
 25 drops green food coloring

Directions

Directions
1

Preheat oven to 375°F and grease a cupcake tin.

2

In a bowl, whisk the dry ingredients and set aside.

3

In a separate bowl,mix the wet ingredients until well combined (about 2 minutes).

4

Mix in the dry ingredients into the wet ingredient bowl and continue stirring for 2-3 minutes.

5

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

6

Bake for 15-18 minutes
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.

7

In a medium bowl, mix the powdered Swerve and butter.

8

Slowly stir in the vanilla and heavy cream.

9

Gradually beat in remaining milk until frosting smooth
Note: 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 confectioners Swerve.

10

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

11

Add uncolored frosting to tops of the cupcakes.

12

Spoon green frosting into piping bag with a flower tip and pipe trees on top of uncolored frosting.

Keto Christmas Tree Chocolate Cupcakes

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