Choco Cupcakes as Keto Halloween Treats – Konscious Keto

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Boo-tiful Chocolate KETO Halloween Treats

Serves 9

Prep time: 10 min.

Cook time: 15-20 min.

For the cupcakes:

  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • 5 tbsp unsalted grass-fed butter
  • ⅓ - ½  cup erythritol
  • ⅓ cup cocoa powder
  • ¼ teaspoon kosher salt
  • 2 eggs at room temperature***
  • ¼ cup water or brewed strong coffee (coffee will add a richer chocolate flavor)
  • 1 tsp vanilla

Instructions:

  1. Add almond flour and baking powder to a medium bowl. Whisk until thoroughly combined, set aside.
  2. Add butter, erythritol, cocoa powder, and salt to a large heatproof bowl. Microwave 1-2 minutes. You'll want to heat it until most of the sweetener and butter are melted. Stir to combine and allow to cool slightly.
  3. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Add flour mixture, whisking vigorously until thoroughly blended (about a minute).
  4. Add water and vanilla, whisk to combine.
  5. Pour into prepared cupcake tin or silicone molds.
  6. Bake 15-20 minutes at 350 degrees or until done.
  7. Cool completely before frosting

For the frosting:

Ingredients:

  • 4 oz cream cheese, softened
  • 4 oz grass-fed butter, softened
  • ½ cup heavy cream, 10 ounces
  • Swerve confectioners, erythritol
  • 1 tsp vanilla
  • 5-10 drops liquid stevia, optional
  • Lily’s chocolate chips for decorating

Method:

  1. Beat the cream cheese and butter until combined. Add the Swerve, stevia, and vanilla, beating until incorporated and smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Fold whipped cream into the frosting.
  4. Add to piping bag and pipe onto cupcakes.
  5. Decorate with Lily’s chocolate chips to create ghost’s face.

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