Keto Almond Joy Cupcakes
Chocolate Cupcakes with Almonds, Coconut and Chocolate Glaze
Servings: 24
Calories: 237kcal
Ingredients
Chocolate Cupcakes
- 230 grams almond flour 2 cups
- 26 grams coconut flour 2 tablespoons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (optional, see notes)
- 2/3 cup unsweetened cocoa sifted
- 1/2 teaspoon sea salt
- 1 cup swerve granulated sweetener
- 1/2 cup avocado oil
- 6 eggs
- 1 teaspoon vanilla
- 4 tablespoons sour cream
- 1/4 cup almond milk
- baking spray
Glaze Topping
- 1/2 cup unsalted butter
- 1/3 cup heavy cream
- 4 tablespoons unsweetened cocoa
- 1 cup sliced almonds
- 1 cup Swerve Confectioner's Sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 tablespoon whole milk
- 1/2 cup unsweetened coconut (more for garnish)
Instructions
Chocolate Cupcakes
- Preheat oven to 350 f or 180 C.
- Spray cupcake liners with avocado or coconut oil baking spray,
- Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
- Beat eggs in mixer for five minutes.
- Stream in oil.
- Mix milk, coffee and sour cream together. Add to egg mixture.
- Add vanilla.
- Add dry ingredients to these wet ingredients on low mix.
- Bake at 350 degrees F. in cupcake liners 15 to 20 minutes until the center is 210. F. This makes 12 large cupcakes and may make more if cupcake liners are smaller. Large regular cupcake liners teak up to 25 minutes to bake.
- Once out of oven, make topping and pour over warm cake.
- Do not make the glaze topping until the cake is out of the oven.
Chocolate Glaze Topping
- Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
- Bring to a slow boil.
- Remove from the heat and stir in the salt and vanilla.
- Add two tablespoons of milk if needed. Stir in almonds and coconut.
- Pour over cupcakes. Add more coconut and sliced almonds for garnish, if desired
- These cakes freeze well. Do not need refrigerate before eating. You may even choose to microwave to warm cake, which is also good.
Notes
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Polyunsaturated Fat: 3g | Fiber: 4g