Keto Mint Chocolate Cupcakes
Make some mint chocolate cupcakes with sour cream, buttermilk, and avocado oil. You'll be amazed at how much flavor they have!
Servings: 8 people
- 1 cup butter room temperature
- 5 cups Stevia powdered sugar
- 4 - 6 tbsp. heavy cream
- 2 Drops mint extract or Peppermint Oil
Pre-heat oven to 350 degrees.
Line two muffin tins with cupcake liners.
Combine the 2 cups of stevia sugar, 1 cup of almond flour and 1/2 a cup coconut flours, six tablespoons of cocoa, 1 teaspoon of decaf coffee granules, two teaspoons of baking powder and 1/2 teaspoons of salt.
Set bowl aside.
In a small bowl combine the 1/2 cup of almond milk, 1/2 cup of sour cream, and 1/2 cup of melted butter.
In a large stand-up mixer set to low add the milk mixture to all the dry ingredients.
Mix till well combined.
Next, add the 3 eggs and mix until combined.
Pour batter into the cupcake tins and bake for 35 minutes or until an inserted toothpick comes out clean.
In a mixing bowl, add the one cup of butter, 5 cups of stevia powdered sugar and six tablespoons of heavy cream.
Mix on low until the powdered sugar is incorporated.
Turn the mixer on high and whip for about 2 minutes until light and fluffy.
Add 3 Drops of green food dye.
Using a large piping bag add your star tip first.
Place the frosting in the piping bag.
Twist the top of the piping bag at the top to push the frosting now to the opening.
Add a nice tall swirl of frosting to each cupcake.
Garnish with Forte Chocolate
Calories: 499kcal | Carbohydrates: 15g | Protein: 9g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 160mg | Sodium: 498mg | Potassium: 365mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 151mg | Iron: 2.7mg