Keto S’mores Cupcakes
Keto chocolate cupcakes are amazing, but Keto chocolate cupcakes with a graham cracker crust and toasted marshmallow frosting are out of this world. This dessert might need a bit more time in the kitchen, but it is worth it! These Keto s’mores cupcakes are a hit at gatherings and birthday parties, so make sure you prepare a big batch.
How to Make It
Step 1
Preheat your oven to 350 F / 180 C and line a mini-muffin tin with paper. To a small pan over medium heat, add 3 tbsp of butter. Once melted, add ½ cup almond flour and toast for 2-3 minutes until golden.
Step 2
Mix in the powdered sweetener and cinnamon. Divide the crumb evenly into the cupcake liners and press them to the bottom. Set the pan aside.
Step 3
Add 1/2 cup almond flour, cocoa powder, baking powder, and salt to a medium-sized bowl. Whisk until no lumps remain. Set the bowl aside.
Step 4
To a large bowl, add 2 tbsp of room temperature butter, cream cheese, and granulated erythritol. Beat using a hand mixer until combined. Add the egg and continue to mix.
Step 5
Add the dry ingredients to the wet. Fold the mixture using a spatula until incorporated. Do not overmix.
Step 6
Divide the chocolate cupcake batter into the cupcake slots. Transfer to the oven and bake for 15-25 minutes or until thoroughly cooked. Meanwhile, prepare the meringue frosting.
Step 7
Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Let it run on low speed while you prepare the allulose syrup. Add the allulose and water to a saucepan and heat over medium heat.
Step 8
Turn the speed of the mixer to medium and whip to soft peaks. Meanwhile, watch the syrup closely and measure its temperature using a candy thermometer. Remove the saucepan when the syrup reaches 240F (115 C).
Step 9
While the mixer is running, pour the syrup slowly into the sides of the bowl. Avoid pouring the syrup directly over the whipped egg whites. When all the syrup is in the bowl, turn the speed to high and whip until a thick and glossy meringue forms. It should also be cool to the touch at this stage.
Step 10
Transfer the meringue to a piping bag fitted. Cut the bottom and pipe the meringue over the cupcakes. Use a torch to toast the meringue to your desired color and serve immediately.
Ingredients
- Almond flour
1 cup
- Butter, salted
5 tbsp
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Cinnamon
0.13 tsp
- Cocoa powder
2 tbsp
- Baking powder
0.5 tsp
- Salt
0.13 tsp
- Butter
2 tbsp
- Cream cheese
2 tbsp
- Erythritol Granulated
0.33 cup
- Raw egg
1 medium
- Granulated Allulose
0.67 cup
- Water
2 tbsp
- Egg whites
2 large
- Cream of tartar
0.13 tsp
- Vanilla extract
0.5 tsp