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Keto Hostess Cupcakes
Ingredients
For the Cupcakes
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup granulated erythritol or your favorite keto-friendly sweetener
- ½ cup unsweetened almond milk
- ¼ cup melted butter (or coconut oil)
- 1 tsp vanilla extract
For the Filling
- ½ cup heavy cream
- 2 tbsp powdered erythritol
- ½ tsp vanilla extract
For the Chocolate Ganache
- ½ cup sugar-free dark chocolate chips
- 2 tbsp heavy cream
Instructions
1. Make the Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat the eggs and sweetener until smooth. Add the almond milk, melted butter, and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Divide the batter evenly among the cupcake liners, filling about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
2. Prepare the Filling
- In a bowl, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
- Using a small knife or cupcake corer, cut a small circle in the center of each cupcake and scoop out a bit of the cake.
- Fill a piping bag (or a plastic bag with the corner cut off) with the cream filling. Pipe the filling into the center of each cupcake.
3. Make the Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and stir in the chocolate chips until smooth. Let it cool slightly.
- Spread the ganache over the top of each cupcake, covering the filling hole.
4. Decorate and Serve
- Optional: Use a bit of the leftover filling to pipe a swirl design on top for a classic Hostess look.
- Chill the cupcakes for 10-15 minutes to set the ganache before serving.
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