Description
Indulge in the guilt-free pleasure of these Keto Hostess Cupcakes, a delightful twist on a nostalgic favorite. Each cupcake is filled with a luscious sugar-free vegan marshmallow cream and topped with rich chocolate ganache, all while containing only 2.2 grams of net carbs per serving. Perfect for satisfying your sweet cravings without sacrificing your low-carb lifestyle, these cupcakes are quick to prepare and can be enjoyed in under 30 minutes. Ideal for small gatherings or a cozy night in, this recipe is sure to impress.
Ingredients
Scale
- 3 tablespoons almond flour
- 1 tablespoon monkfruit sweetener
- 1 tablespoon 100% unsweetened cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 1 tablespoon butter, melted
- 1 tablespoon heavy cream
- 1 egg
- 2 sugar free vegan marshmallows
- 1/2 tablespoon butter
- 1/4 cup sugar free whipped cream
- 1 tablespoon sugar-free chocolate chips, melted
- 1 teaspoon heavy cream
- 1 tablespoon powdered erythritol
- 1.5 teaspoons heavy cream
Instructions
- Preheat oven to 325°F and prepare muffin tin.
- In a bowl, mix almond flour, monkfruit sweetener, cocoa powder, baking powder, salt, melted butter, heavy cream, and egg until smooth.
- Pour batter into muffin pan and bake for 15-17 minutes until set; let cool.
- For the filling, microwave vegan marshmallows for 10 seconds then mix with butter and whipped cream until smooth.
- Hollow out the center of each cupcake and fill with the marshmallow mixture.
- For the ganache, melt chocolate chips with heavy cream and pour over cupcakes.
- Refrigerate for 5-10 minutes to set.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 150
- Sugar: 1g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg