Keto Chocolate Cupcakes With Peanut Butter Collagen Whipped Cream
Make these cupcakes when you're looking for a healthy and delicious keto-friendly treat. MCT oil powder can boost energy, while collagen provides amino acids that support healthy joints, skin, hair and nails.
1/4cupgranulated erythritol, monkfruit or stevia sweetener
1tspapple cider vinegar
1/2teaspoonbaking soda
1/4teaspoonsalt
Keto Chooclate Cupcake (Wet Ingredients)
1/3cupmelted butter (may sub avocado or coconut oil)
1/4cupalmond milk
2teaspoonvanilla extract
2cupsalmond flouror almond meal
Peanut Butter Whipped Cream Ingregients
1cupheavy cream, super cold
1.5-2scoopsPerfect Keto Peanut Butter Collagen
DIRECTIONS
Preheat oven to 350°F (180°C). Line a cupcake pan with paper liners.
In a medium mixing bowl mix dry ingredients. In other bowl mix wet ingredietns. Add wet ingredients to dry and then set aside spoon batter evenly into cupcake liners.
Bake for 15 minutes or until a toothpick inserted comes out dry. Remove from the oven and let cool completely before topping with whipped cream.
Making the Peanut Butter Collagen Whipped Cream
Place your bowl and beaters in the freezer to get really cold. Then add the whipped cream and collagen to the bowl on high beat butter just until thick and fluffy. Taste and then add more Peanut Butter collagen, if you prefer a sweeter whipped cream. Keep chilled until ready to top cupcakes.
Notes
Chocolate Keto Cupcakes Nutrition Per ServingCalories: 228.5 Total Fat 20.5g Total Net Carbohydrate 4 g Total Sugars 1g Protein 7gPeanut Butter Collagen Whipped Cream Nutrition Per ServingCalories: 59.9 Total Fat 5.5 g Total Net Carbohydrate: 0.8 g Protein 1.8 g