I would bake these for as little as 15 minutes and a maximum of 20 minutes, depending on how fudgy you want your keto cupcake brownies.īecause every oven varies, you should check on your cupcakes at the 14-minute mark and then add more minutes as needed. This simply means that the toothpick method of checking for doneness really doesn’t work in this recipe. And no one wants to bite into a dry cupcake, right? If you bake this recipe like you would a normal cupcake, you’ll end up with a dry cupcake. The key to keeping these brownie cupcakes moist is to bake them like you would a typical brownie. How To Make Keto Brownie Cupcakesĭo keep in mind that since this is a brownie recipe, you do not want to overbake these cupcakes. Plus, I also included a little instant coffee to enhance the chocolate flavor further.Īlthough adding instant coffee is something I like to do with many of my chocolate recipes, it’s not going to affect the overall recipe if you choose to leave it out. I also added a little baking chocolate to the mix because, well, I was after a really bold chocolate flavor. It’s now something I regularly recommend when Keto Baking This is why I tend to encourage everyone to sift their almond flour prior to baking. Those tiny pieces of almonds can make keto goods heavy and dense. Plus gives them the perfect mouthfeel.īecause almond flour is a nut-based flour, even when it’s finely milled flour, it can still have bits and pieces of almond. I think this little extra step really makes for the richest, darkest chocolate keto brownie cupcakes. This is why I always sift the fine almond flour after I’ve measured it. In making these keto-friendly brownie cupcakes, I knew that getting the perfect texture was key. When what you are wanting is an extra chocolatey, moist keto treat, you can’t go wrong with this recipe. So, I stayed true to the method but used almond flour and sugar substitutes instead of wheat flour and regular sugar.Īll I can say is that the brownies turned out to be a hit with Michelle and everyone else who’s tried them. I came to the conclusion that the magic behind those traditional brownies is that you combine the sugar, butter, and cocoa powder over a double boiler.Īnd that once the mixture is allowed to cool, the eggs and flour were added. The recipe Michelle couldn’t stop mentioning was this Simple Brownie Recipe. Not wanting to disappoint Michelle, and because this momma likes a good challenge, I rolled up my sleeves, said a prayer and created what we think is as close to the real thing as you can get. Wondering why I named those brownies Michelle’s? Well, they got their name after my daughter challenged me to create a keto version of the traditional brownie recipe she loved. Can I tell you that the chocolate buttercream frosting will make you feel like you’re cheating? But thankfully, you’re not. One serving of these brownie cupcakes and your chocolate cravings will be silenced.Įnjoy the rich, bold flavor of chocolate in one delightful keto cupcake. Well, that’s where my recipe for keto brownie cupcakes fills the bill perfectly. It’s all about choosing the right keto-friendly recipe. Just because you are doing a ketogenic diet does not mean you can’t a enjoy a rich chocolate brownie cupcake. My keto chocolate cupcakes feature a rich brownie base in the shape of a cupcake and they are topped with a chocolate buttercream frosting that is simply AMAZING. Sometimes this girl has a hard time deciding if she wants a low-carb brownie or a cupcake? And since I figured I couldn’t possibly be the only one having this struggle, I decided that a recipe that combined the best of both was in order. By making these into cupcakes, you automatically have portion control. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.Īdd the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.These rich Keto Brownie Cupcakes are a chocolate lover’s treat. This recipe for low-carb chocolate cupcakes allows you to enjoy everything you love about brownies but in a portable cupcake. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110☏ to 120☏), but not bubbling it'll become shiny looking as you stir it. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. You can do this while you're melting your butter (next step). If you plan to turn the whole sheet of brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.Ĭrack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth.
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