Keto Hostess Cupcakes

Ingredients:

For the CupcaKes

  • 1 cup almond flour
  • 1/4 cup unsweetened
  • 1/4 cup coconut flour
  • 1/2 cup erythritol or your preferred keto sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract

For the Cream Filling:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered erythritol or your preferred powdered keto sweetener
  • 1/2 teaspoon vanilla extract

For the Chocolate Glaze:

  • 1/4 cup sugar-free chocolate chips
  • 2 tablespoons coconut oil or butter

For the Decorative Icing (optional):

  • 1 tablespoon softened cream cheese
  • 1 tablespoon powdered erythritol
  • 1 teaspoon heavy cream

Instructions:

1. Prepare the Cupcakes:

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  • In a large bowl, whisk together almond flour, cocoa powder, coconut flour, erythritol, baking powder, baking soda, and salt.
  • In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

2. Make the Cream Filling:

  • In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  • Transfer the cream filling to a piping bag fitted with a small round tip.
  • Gently insert the tip into the center of each cooled cupcake and squeeze a small amount of filling into the center.

3. Make the Chocolate Glaze:

  • In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil (or butter) in 20-second intervals, stirring until smooth.
  • Dip the tops of each filled cupcake into the melted chocolate glaze, allowing the excess to drip off. Place the cupcakes on a cooling rack or parchment paper to set.

4. Prepare the Decorative Icing (optional):

  • Mix the softened cream cheese, powdered erythritol, and heavy cream until smooth. Transfer to a piping bag fitted with a small round tip.
  • Pipe decorative swirls or lines on top of each cupcake to resemble the classic Hostess cupcake design.

5. Serve and Enjoy:

  • Allow the cupcakes to set at room temperature or refrigerate until the chocolate glaze is firm. Enjoy your keto-friendly Hostess cupcakes!