Keto Recipe: Mint Chip Cupcakes

Who doesn't love chocolate and mint? We do and this recipe uses 3 different kinds of chocolate to create an intense chocolate experience - cocoa powder, unsweetened baking chocolate and chocolate chips (we recommend milk or semi-sweet). You can frost these anyway you like or scroll down for our light whipped mint frosting. Enjoy!

Triple Chocolate Cupcakes

• 1/2c butter, softened

• 1 1/4c sweetener of your choice (we use Splenda)

• 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

• 3 eggs

• 1/2c sour cream

• 1/2c coffee, room temp (you could sub with almond or coconut milk or water)

• 2oz melted unsweetened chocolate (we use Baker's)

• 1T white vinegar*

• 1/4c cocoa powder (we use Hershey's)

• 1/4c fine coconut flour (we use Republic of Coconut)

• 1c fine almond flour

• 1 tsp baking soda*

• 1/2 tsp salt

• 1/2c sugar free chocolate chips (we use ChocZero or Lily's) optional

1. Preheat oven to 350°. In a large mixing bowl, cream together butter, sweetener and vanilla. Add remaining wet ingredients and blend.

2. Add dry ingredients and mix until thoroughly combined. Pour into greased muffin pan or silicone cupcake pan, filling about 3/4 of the way. You can also use a 9x13 pan or two 8" rounds, adjust baking time accordingly.

3. Bake for 18-20 minutes or until toothpick comes out clean. Be careful not to over bake. Let them cool completely before removing from pan or they will crumble. Makes16 cupcakes.

*NOTE: the baking soda and vinegar combination gives this batter a nice rise, something many keto recipes are lacking.

Whipped Mint Frosting

• 2c heavy whipping cream

• 1 1/2c powdered sweetener (we use Splenda)

• 1/2 tsp mint extract or 2 drops peppermint oil (we use dōTERRA)

• 1 packet gelatin (we use Knox) optional+

• 1 drop green food dye (we use Watkin's)

1. Whip the cream on high until soft peaks form, 3-4 minutes.

2. Add remaining ingredients and whip until fully incorporated and fluffy, about 1-2 minutes. Be careful not to over beat or the whipped cream with break and begin to separate.

3. Frost cakes once they are completely cooled. We like using a large star tip and sprinkling a few chocolate chips or chocolate curls on top.

+NOTE: The gelatin stabilizes the frosting, perfect for parties when it needs to stay set at room temperature for extended periods of time.

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