Low Carb Black Velvet Cupcakes
What an incredible keto dessert dish. These low carb black velvet cupcakes are definitely something that you are definitely going to want to make ASAP!
Servings Prep Time
6Cupcakes 5Minutes
Cook Time
15-18Minutes
Servings Prep Time
6Cupcakes 5Minutes
Cook Time
15-18Minutes
Ingredients
Instructions
  1. Let’s get things started with preheating the oven to 375°F. Set aside a muffin tin with 6 paper cups.
  2. Whisk the eggs with the coconut milk, the sugar substitute of your choice, 3 tablespoons of butter and the black food coloring. After whisking these in a medium bowl, set it to the side.
  3. Whisk together the coconut flour, baking powder, cocoa powder, baking soda and salt in a small bowl. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, allow to cool by setting on a wire rack.
  4. Make Frosting: Use an electric mixer to beat the cream cheese until it is smooth. Finally add the butter and beat for another minute until smooth.
  5. Add the erythritol; after adding it, add the vanilla and food coloring as needed. If needed you can add a pinch of stevia. Frost the cupcakes either by hand or with a piping bag if that’s how you prefer.
Recipe Notes

Nutritional Information

Calories: 271

Fat: 10g

Carbohydrates: 10.3g

Protein: 5.7g