Keto Halloween Ghost Cupcakes
How to Make It
Step 1
Preheat your oven to 350 F / 180 C and line a mini-muffin tin with paper. Add the almond flour, cocoa powder, baking powder, and salt to a medium-sized bowl. Whisk until no lumps remain and set aside.
Step 2
In a large bowl, add the room temperature butter, cream cheese, ½ tsp vanilla, and granulated erythritol. Beat using a hand blender or stand mixer until combined. Add the eggs and continue to mix.
Step 3
Add the dry ingredients to the wet. Fold the mixture using a spatula until incorporated. Do not overmix.
Step 4
Divide the batter into the tin holes using a cookie scooper. Bake for 12-15 minutes or until an inserted toothpick comes out clean. Let them cool completely before handling.
Step 5
To prepare the Keto buttercream frosting, add ½ cup of butter to a bowl. Beat using a hand mixer until softened. Add the powdered erythritol gradually and beat until creamy. Add ½ tsp vanilla extract and mix one last time then transfer to a piping bag.
Step 6
Transfer the buttercream to a piping bag with a round attachment. Pipe a ring the size of the cupcake top. Pipe another ring slightly smaller than the first, then finish it with one piping in the middle.
Step 7
Add 2 chocolate chips to the top of the frosting to represent the eyes. Transfer the cupcakes to the fridge to set. Serve cold.
Ingredients
- Almond flour – 1 cup
- Cocoa powder – 2 tbsp
- Baking powder – 0.5 tsp
- Salt – 0.5 tsp
- Butter – 2 tbsp
- Cream cheese – 0.25 cup
- Erythritol Granulated – 0.67 cup
- Raw egg – 2 large
- Vanilla extract – 1 tsp
- Chocolate chips, sugar free – 2 tbsp, whole pieces – regular
- Butter – 0.5 cup
- Powdered Erythritol (Icing Sugar) – 1.5 cup