Everyday Keto Baking by Erica Kerwien

Author:Erica Kerwien
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2019-08-12T16:00:00+00:00

◁ CHOCOLATE CUPCAKES

GLUTEN-FREE

GRAIN-FREE

DAIRY-FREE

Perfect for an everyday muffin or cupcake, these light and fluffy chocolate cupcakes are not too sweet and go exceptionally well with Whipped Chocolate Frosting. I also like to add chocolate chips to them. To prevent the chips from sinking to the bottom of the thin batter, use only about 1/2 cup (84 g) chocolate chips and add a few to each cupcake after you’ve filled the cupcake liner. I sprinkle them across each cupcake and then shuffle the cupcake pan back and forth to allow the chips to sink a bit into the batter.

1/4 cup (26 g) coconut flour

1/4 cup (20 g) unsweetened cocoa

1/4 teaspoon salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup low-carb 1:1 sweetener, or equivalent (see chart)

1/2 cup coconut milk or other milk

1. Preheat your oven to 350°F (180°C, or gas mark 4).

2. Prepare a cupcake pan with parchment cupcake liners.

3. Add the coconut flour, cocoa, salt, and baking soda to a bowl and blend well.

4. Whisk the eggs, sweetener, and milk together, then add the mixture to the dry ingredients and mix using a handheld or stand mixer until well blended. Let the batter sit for a few minutes and mix once more. This batter is somewhat thin, so don’t be alarmed if it doesn’t thicken like some other muffin and cupcake batters.

5. Fill each cupcake liner halfway with batter. Bake for about 15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

6. Cool and frost. Store in a sealed container at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a few months.

YIELD: 8 cupcakes

PER SERVING: 51 calories; 9 g carbohydrate; 3 g fat; 3 g protein; 2 g fiber

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