Halloween Sugar Free Grain free Cupcakes

It’s spooky how delicious these treats are and the trick is…they are delicious even though they are sugar and grain-free! Thank you to ketomojo for the recipe!

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Ingredients List

FOR THE CUPCAKES

  • 1/3 cup coconut flour

  • 1/3 cup almond flour

  • 2/3 cup erythritol-based granulated sweetener (like Swerve)

  • 1/2 cup unsweetened cocoa powder

  • 2 tsp baking powder

  • 1½ tsp instant coffee granules

  • ~sea salt to taste

  • 6 large eggs, room temperature

  • 1/2 cup (4 oz) butter, melted

  • 1½ tsp vanilla extract

  • 1/2 cup half & half

FOR THE FROSTING

  • 2 sticks (8 oz) unsalted butter, softened

  • 1¾ cup powdered sugar-free sweetener, sifted (we like Lakanto)

  • 1 Tbsp heavy cream

  • 1 tsp vanilla extract

  • ~2 to 4 drops of NATURAL orange food coloring (please don’t use regular food coloring, make your own or purchase natural pre0made food coloring). You can mash up 1/3 cup or sweet potato or pour some carrot juice into the frosting mix to give it the orange color without the toxic food dye)

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.

  • In a medium bowl, sift together the coconut flour, almond flour, granulated sweetener, cocoa powder, baking powder, coffee granules, and 3/4 tsp sea salt. 

  • In a large bowl, add the eggs, melted butter, and vanilla, then beat with a whisk until well combined. Use a rubber spatula to gently mix in the dry ingredients just until smooth without overmixing. Add the half & half and quickly stir until it’s a thick, scoopable batter. 

  • Divide the batter among the prepared muffin tin cups and bake in the center of the preheated oven until the tops are set and a toothpick inserted into the middle comes out clean, 20 to 22 minutes. Cool in the tin for 10 minutes, then transfer the cupcakes to a wire rack to cool completely. 

  • Make the frosting: Place the butter and sweetener in the bowl of a stand mixer fitted with the paddle attachment. Beat until white and fluffy, 40 to 50 seconds. Scrape the sides of the bowl. Add the cream, vanilla extract, and food coloring. Beat just until incorporated and very fluffy. Don't overbeat or the frosting might separate.

  • Frost the cupcakes immediately spreading about three tablespoons onto each cupcake or by using a decorative tip and piping bag.

Recipes, holiday recipesStephanie Lincolnsugar free cupcake, grain free cupcake, keto cupcakeComment