Keto Cappuccino Cupcakes
1/4 cup sour cream
1/4 cup strong black coffee
1/4 cup granulated sweetener (I’ve started using the monk fruit and monk fruit blends that are 1:1)
1/4 cup real butter, melted
1 egg
1 cup almond flour
1/2 t. Baking powder
Frosting:
1/2 cup double cream
1/4 cup powdered sweetener (Swerve brand has a zero sugar confectioner/powdered version)
1 T. strong black coffee
1 - 9 oz tub mascarpone cheese
Instructions:
I am not a coffee drinker but these weren’t bad at all. Hubby is also not a coffee drinker but he didn’t like the flavor of coffee. He also doesn’t like tiramisu so anyone that is sensitive to coffee flavor might want to pick something else.
Preheat oven to 350 F. Line a muffin tin with cupcake papers.
In a large mixing bowl, whisk together the sour cream, coffee, and granulated sweetener until smooth. Stir in the melted butter then stir in the egg. Now whisk in the almond flour and baking powder until everything is completely mixed together.
Divide the mix evenly between the cupcake papers and bake in the oven for about 25 minutes. You’ll know they are ready when they are golden and spring back to the touch. Or use a toothpick to test them to make sure they are baked all the way through. When they are done, removed them from the oven and leave them to cool. Once they are almost totally cool you can take them out of the muffin tin to finish cooling on a wire rack.
For the frosting, use an electric mixer to whisk together all of the frosting ingredients until you get something light a fluffy. Spread or pipe onto the cupcakes once they are completely cooled. If you really like coffee you can mix a “dust” of ground coffee and cocoa powder and sprinkle that on top of the frosted cupcakes. I didn’t but you could also use that as a decorated/fancy effect.
1/4 cup sour cream
1/4 cup strong black coffee
1/4 cup granulated sweetener (I’ve started using the monk fruit and monk fruit blends that are 1:1)
1/4 cup real butter, melted
1 egg
1 cup almond flour
1/2 t. Baking powder
Frosting:
1/2 cup double cream
1/4 cup powdered sweetener (Swerve brand has a zero sugar confectioner/powdered version)
1 T. strong black coffee
1 - 9 oz tub mascarpone cheese
Instructions:
I am not a coffee drinker but these weren’t bad at all. Hubby is also not a coffee drinker but he didn’t like the flavor of coffee. He also doesn’t like tiramisu so anyone that is sensitive to coffee flavor might want to pick something else.
Preheat oven to 350 F. Line a muffin tin with cupcake papers.
In a large mixing bowl, whisk together the sour cream, coffee, and granulated sweetener until smooth. Stir in the melted butter then stir in the egg. Now whisk in the almond flour and baking powder until everything is completely mixed together.
Divide the mix evenly between the cupcake papers and bake in the oven for about 25 minutes. You’ll know they are ready when they are golden and spring back to the touch. Or use a toothpick to test them to make sure they are baked all the way through. When they are done, removed them from the oven and leave them to cool. Once they are almost totally cool you can take them out of the muffin tin to finish cooling on a wire rack.
For the frosting, use an electric mixer to whisk together all of the frosting ingredients until you get something light a fluffy. Spread or pipe onto the cupcakes once they are completely cooled. If you really like coffee you can mix a “dust” of ground coffee and cocoa powder and sprinkle that on top of the frosted cupcakes. I didn’t but you could also use that as a decorated/fancy effect.
