Keto Banana Chocolate Cupcakes
ChefGB HernandezDifficultyBeginnerServing Size 1 cupcake
Servings 12
Net Carbs
- Amount Per Serving
- Calories 306
- % Daily Value *
- Total Fat 26g40%
- Total Carbohydrate 16g6%
- Dietary Fiber 6g24%
- Protein 8g16%
* 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
Directions
Preheat oven to 370° and line muffin tins with 12 liners.
In a medium mixing bowl, blend together the eggs, stevia, cream cheese, banana extract, vanilla extract, baking powder, and salt until well combined.
Stir in the melted coconut oil and almond flour.
Fold in the 1/2 of the chocolate chips.
Pour equal amounts of batter into the muffin liners and top with remaining chocolate chips.
Bake for 25 min or until fully cooked.
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.
Remove from oven and allow to completely cool before icing.
Whip the heavy whipping cream with the swerve until soft peaks form.
Frost cupcakes and top with your favorite sugar-free sprinkles, cocoa powder, or chocolate chips.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 370° and line muffin tins with 12 liners.
In a medium mixing bowl, blend together the eggs, stevia, cream cheese, banana extract, vanilla extract, baking powder, and salt until well combined.
Stir in the melted coconut oil and almond flour.
Fold in the 1/2 of the chocolate chips.
Pour equal amounts of batter into the muffin liners and top with remaining chocolate chips.
Bake for 25 min or until fully cooked.
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.
Remove from oven and allow to completely cool before icing.
Whip the heavy whipping cream with the swerve until soft peaks form.
Frost cupcakes and top with your favorite sugar-free sprinkles, cocoa powder, or chocolate chips.
