Peppermint Buttercream Frosting with Keto Chocolate Cupcakes
The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Keto Desserts
Cuisine: American
Keyword: keto chocolate cupcakes, peppermint frosting
Servings: 12
Calories: 414kcal
Author: Angela Roberts
Chocolate Cupcakes Ingredients
Chocolate Frosting Ingredients
- 1 cup butter unsalted room temperature
- 1 cup Confectioner's Swerve
- 4 tablespoons cream cheese softened at room temperature
- 1 teaspoon Peppermint Extract add 1/2 teaspoon at a time
- 4 tablespoons heavy cream if needed
Chocolate Cupcake Instructions
Preheat oven to 350 degrees F.
Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder, Swerve. Set aside.
Mix eggs for five full minutes.
Stream in oil.
Mix coffee, sour cream, almond milk, vanilla.
Stream coffee mixture into wet ingredients.
Add dry ingredients and mix on medium just until mixed. Don't overmix.
Spray cupcake liners.
Pour evenly making 12 cupcakes.
Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
Cool completely before frosting.
Peppermint Frosting
Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
Add peppermint extract.
Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.
Use large round tip in piping bag to apply frosting.
In place of the coffee, you can use more buttermilk.
There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.
If you don't think the frosting is sweet enough, add up to 1/4 cup more.
Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g