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Keto Brownie Cupcakes Recipe with Coconut Frosting

Brownies or cupcakes, which is better? We say both! This Keto brownie cupcakes recipe with coconut frosting has the best of both worlds with a rich brownie base in the form of a cupcake with a creamy frosting and crunchy nuts to go on top. This recipe is relatively simple but requires some prep ahead of time. The cream that needs to be used in the frosting will come from a can of coconut milk, but it is essential that the cans are stored upright and undisturbed in the fridge for several hours. And then after your frosting is made (which may or may not require heating – see below) it will require sufficient cooling time to firm up again.

4 Fun Facts About Cupcakes

1. The original cupcakes were called that because the ingredients were measured with a cup instead of by weight. It wasn’t until much later that cupcakes came to be baked in cups, creating the tiny cakes we know and love today.
2. Even after cupcakes began to be baked in cups, the earliest little cupcakes were flavoured with dried fruit or spices and had no frosting.
3. The first “cupcake bakery” was Sprinkles Cupcakes which opened in 2005. Today there are 17 branches of this popular bakery across the United States.
4. There are different National Cupcake Day’s for vanilla and chocolate cupcakes. National Vanilla Cupcake day is on the 9th of November, while National Chocolate Cupcake Day is on the 18th of October. Luckily, you can enjoy these low-carb brownie cupcakes any day of the year.

Build Your Own Brownie

Our brownie cupcakes would be perfect for a party. Why not turn it into a fun build your own brownie bar? Read on for some topping suggestions in addition to our creamy coconut frosting and chopped walnuts. Just remember that additions and substitutions may change the nutritional values of the recipe.

• Keto coconut whipped cream
• Chopped fresh berries
• Keto raspberry chia jam
• Toasted almonds and hazelnuts
• Toasted coconut
• Chopped mint
• 100% dark chocolate flakes
• Cacao nibs

3 Keto Muffin Recipes and a Bonus Cupcake Recipe

Cupcakes aren’t the only thing you can make in a muffin tin. Read on for three low-carb muffin recipes and a little something extra.

1. Keto Chocolate Chip Muffins – These Keto chocolate chip muffins don’t skimp on the chocolate and with only 3 grams of net carbs per serving you can enjoy them without worrying about your diet.
2. 2-Ingredient Keto Muffins – These muffins are made with only ground nuts and eggs but you can add spices or sweetener to taste.
3. Cinnamon Orange Keto Muffins – Perfect for fall, these easy muffins only take 30 minutes from start to finish.

Bonus: Keto Coconut Flour Cupcakes – If you aren’t avoiding dairy, you much want to check out this recipe for low-carb coconut cupcakes. If you are, you could try substituting the butter for ghee and the cream cheese for cashew cheese.

Keto Brownie Cupcakes Recipe with Coconut Frosting

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• Author: Louise Hendon
• Prep Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

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Description

The perfect chocolate cupcake, and it’s Keto!

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Ingredients

For the coconut frosting –

• 1 cup (240 ml) coconut cream (spooned off 2 cans of coconut milk)
• Erythritol + stevia, to taste
• 1 teaspoon (5 ml) vanilla extract

For the cupcakes –

• 6 Tablespoons (90 ml) coconut oil, melted
• 3 large eggs, whisked
• 1 teaspoon (5 ml) vanilla extract
• 3 Tablespoons (45 ml) coconut cream
• 2 Tablespoons (30 ml) almond milk
• 1 cup (120 g) almond flour
• 2 teaspoons (4 g) baking powder
• 1/2 cup erythritol + stevia, to taste
• 1/2 cup (48 g) unsweetened cacao powder
• 1/3 cup (40 g) walnuts, chopped
• Handful of chopped walnuts (for garnish)

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Instructions

To make the coconut frosting –

1. Place the coconut cream into a bowl and add the vanilla extract and sweetener to taste. Use a wooden spoon to mix well. You may need to warm up the bowl slightly.
2. Set aside to cool to semi-firm state. Transfer the semi-set coconut cream into a piping bag fitted with a nozzle and place in the fridge to set firm up again as much as possible.

To make the cupcakes –

1. Preheat the oven to 350 F (175 C).
2. Melt the coconut oil and set aside to cool a little (else it will scramble the eggs). Whisk the eggs, vanilla extract, coconut cream, and almond milk together. In a separate bowl, combine the almond flour, baking powder, sweetener, and cacao powder together. Stir in the chopped walnuts.
3. Once the coconut oil is cool enough, whisk it into the egg mix and then add the egg mix into the almond flour mix. Combine well and divide between 8 cupcake cases that have been placed into a muffin tray.
4. Bake in the oven for 15-20 minutes, or until a cake tester inserted into one comes out clean.
5. To decorate the cupcakes, remove the piping bag from the fridge and snip the end of the piping bag off on the nozzle end. Test the consistency of the frosting by giving a small squeeze elsewhere, then pipe a dollop onto each cooled cupcake. Decorate with chopped walnuts.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

• Calories: 285
• Sugar: 1 g
• Fat: 27 g
• Carbohydrates: 8 g
• Fiber: 4 g
• Protein: 5 g