These Keto Mint Chocolate Cupcakes are light, fluffy, and bursting with a chocolate mint flavoring! If you are missing Andes chocolate, you have come to the right place! There is a perfect combination of mint and chocolate in these cupcakes – a truly great pairing. These Keto Mint Chocolate Cupcakes are a wonderful treat – really any time of day.
I like to make cupcakes in bulk and then eat them for breakfast daily with my husband. It’s how I am losing weight, after all. Why not? It certainly makes me eager to get out of bed each day, so that I can enjoy cupcakes!
In true fashion, expect no blood sugar issues from these cupcakes. Each cupcake only has 6 total carbs, 3 net carbs! I cannot believe I can literally have my cake and eat it too – without bloat, tiredness, and irregular blood sugars. Life has surely improved with blood sugar stability!
HEALTH BENEFITS….OF CUPCAKES!
Even though cupcakes are typically seen as being unhealthy, I wanted to point out that even this keto version has a positive upside. As you can see below, peppermint extract (included with these cupcakes), does actually provide health benefits! Enjoy!!
Health Benefits of Peppermint Extract:
- Pain Relief
- Eases Stomach Upset
Keto Chocolate Mint Cupcakes
- 3/4 cup Blanched Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Cocoa Powder (Unsweetened)
- 2 tbsp Dark Cocoa Powder (Unsweetened)
- 1 cup Swerve/Erythritol (Confectioners)
- 1/8 cup Psyllium Husk
- 1/2 cup Brown Sugar (Sukrin Gold)
- Pinch of Salt
- 1 tsp Baking Powder
- 1/3 cup Unsalted Butter (Melted)
- 0.5 cup Unsweetened Milkadamia Milk
- 2 tsp Peppermint Extract
- 5 Eggs (Separated)
- 1/2 cup Unsalted Butter (Room Temperature)
- 1/2 - 3/4 cup Swerve/Erythritol
- 8 oz Original Cream Cheese (Room Temperature)
- 4 tbsp Unsweetened Milkadamia Milk
- 1 tsp Peppermint Extract
- Preheat your oven to 350 degrees F (177 degrees C). If possible, use silicone cupcake molds, or use silicone cupcake liners (10), which are preferred. You can also use standard cupcake liners.
- Add all dry ingredients together: almond flour, coconut flour, cocoa powder, dark cocoa powder, swerve, psyllium husk, brown sugar, salt, and baking powder. Whisk dry ingredients thoroughly until combined.
- Melt butter in microwave (30 seconds), or by stove if preferred. Once cooled, add to a large bowl, including: milk and peppermint extract. Add egg yolks; separate egg whites.
- In stand mixer, or by using a hand mixer, beat egg whites until they are stiff. The 'stiff peaks' will stand straight up when the beaters are lifted from the mixture.
- Add wet ingredients to dry ingredients. Next, fold in egg whites.
- Bake for 22-24 minutes, or until set and a toothpick inserted comes out clean. Allow to cool for at least 30 minutes and before applying frosting.
- I used an open star tip to frost my cupcakes, along with a disposable piping bag. To create the frosting, ideally use a stand mixer if possible, including the paddle attachment. If not possible, you can use a hand mixer.
- First, add your butter and mix on low speed. Add swerve and increase speed to medium. Next, add in your cream cheese, milk and peppermint extract. Mix on high speed for a few minutes, until everything is well combined, scraping down your sides as needed.
- If cupcakes are completely cooled, add your frosting. I'd recommend that you refrigerate your cupcakes overnight before enjoying, as it will allow your frosting to set. Enjoy!!