Lately, when inviting guests, we have been leaning more and more toward the cocktail event format. The classic feast has become too boring and the preparation tedious. Plus, canapés, small appetizers and mini desserts give room for culinary experimentation! Here’s a fresh keto cupcake recipe to share. We made 40 of them with the ingredients listed above!
Cooking time 55 min
Portion quantity 40
Ingredients :
Sugar-free chocolate 300g
Coconut Butter 300g
Instant Coffee 2 tablespoons
5 Eggs
Almond flour 40g
Erythritol 90 g
Salt to taste
Step 1
Melt 200g of chocolate and 200g of coconut oil in a water bath, add the coffee and mix well. Beat the eggs with a mixer until stiff and frothy. Add the erythritol and salt and whisk for a couple of minutes more. Add the flour and chocolate mixture to the eggs and mix until smooth. Pour batter into cupcake molds and bake in a preheated 170°C oven for 45 minutes.
Step 2
Prepare the ganache (chocolate cream): grate 100g of chocolate into a bowl. In a water bath or in a microwave, melt 100g of coconut oil until liquid. Pour the butter over the chocolate and leave it for about five minutes. Then, whip the mixture until smooth and creamy.
Step 3
Cool the cupcakes slightly and decorate with the cream on top!
Bon appetit!
Energy Value per Serving
Calories from fat 99
Calories 120
Fats: 11,4 g
Carbohydrates: 4 g
Fiber: 3.2 g
Digestible carbohydrates: 0.8 g
Protein: 1.7 g
