Baileys Chocolate Cupcakes
Servings: 9 cupcakes
Light keto chocolate cupcakes are covered with a creamy Baileys Irish cream frosting.
- ½ cup butter softened
- ½ cup monkfruit sweetener or other low carb sweetener
- ¼ cup sour cream
- 4 medium eggs
- 1 ½ cups almond flour
- 2 teaspoons baking powder
- ¼ cup cocoa unsweetened
- ¼ teaspoon salt
Preheat the oven to 180C/350F degrees and line a muffin tin with 9 cupcake liners.
In a large bowl add the butter, sour cream and monkfruit sweetener and whisk until smooth.
Add the eggs one at a time and continue to whisk.
Add the almond flour, baking powder, cocoa and salt. Whisk until you have a smooth batter.
Spoon the mixture into the cupcake liners and bake for 20-15 minutes until the tops of the cupcakes are firm.
Allow to cool for 5 minutes in the tin before removing them to cool on a cooling rack.
Make the Frosting
In a medium bowl, whisk the cream cheese and butter until the mixture is smooth.
Add the powdered sweetener and whisk until combined.
Add the Bailey Irish cream a tablespoon at a time, whisk and taste test. You may not want all the tablespoons or you might want to increase it!
Spoon the frosting into a piping bag with a star nozzle and pipe on top of the cupcakes.
Serve with a light dusting of cocoa powder (optional)
Makes 9 cupcakes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1cupcake | Calories: 532kcal | Carbohydrates: 7g | Protein: 10g | Fat: 54g | Fiber: 2g