Keto Mocha Protein Cupcakes

You may ask yourself, “How could my coffee game get ANY better?” I have just the answer for you☕
Keto Mocha Protein Cupcakes made with Iconic ‘s NEW Mocha Immunity Coffee Protein Powder!

These cupcakes are a fine addition to your morning WITHOUT THE GUILT!!


Each cupcake is LOADED with fiber, and over 7+ grams protein, vitamin D, MCT oil, and zinc!


They are 100% gluten free, sugar free, keto, lowcarb, and high fat!

These cupcakes feature Iconic Mocha Immunity Coffee Protein Powder in the cake AND the frosting!! So amazingly delicious and so perfectly moist, you will be in mocha heaven!

These would be perfect for a treat in the morning or a pick-me-up in the afternoon!

Visit here to pick up a canister of your own at 15% off!

Keto Mocha Protein Cupcakes

Chocolate cupcake for breakfast? YES!! With this sugar free, keto, gluten free, protein packed bundle its possible!
Course Breakfast, Dessert
Servings 8 Cupcakes

Ingredients
  

Protein Cakes

  • 3/4 cup pumpkin puree
  • 1/2 cup smooth almond butter
  • 1 large egg
  • 1/4 cup monkfruit sweetener
  • 2 tbsp cocoa powder
  • 1 scoop Iconic Mocha Immunity Coffee Protein Powder
  • 2 tbsp flaxseed meal
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup Choc Zero Dark Chocolate Chips

Mocha Protein Frosting

  • 2 oz Choc Zero Chocolate Chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese; softened
  • 2/3 cup confectioners erythritol
  • 1 scoop Iconic Mocha Immunity Protein Powder
  • 1/2 tsp vanilla extract

Instructions
 

Protein Cupcakes

  • Preheat 375F
  • In a blender or food processor put all ingredients except chocolate chips.
  • Stop to scrape sides at least twice to incorporate ingredients well.
  • Portion into a muffin tin only filling 8 wells. This ensures they rise properly to the right size.
  • Bake 20 minutes. Let cool in pan 10 min.
  • Remove from pan to cool completely before frosting.

Mocha Protein Frosting

  • Put chocolate and coconut oil in a small saucepan. Melt almost all the way over low heat whisking.
  • Remove from heat and cool.
  • In a stand mixer or hand mixer whip butter and cream cheese until fluffy and uniform.
  • Add confectioners erythritol. Mix well.
  • Now add in protein powder and vanilla.
  • While mixing slowly stream in the melted/cooled chocolate.
  • Mix well. If too dry add 1 tbsp unsweetened almond milk, you shouldnt have to though.
  • Frost cupcakes. You will have extra leftover.
Keyword chocolate cake, cream cheese, dark chocolate

Low Carb Chicken Parmesan

Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!

The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Low Carb Chicken Parmesan

Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

Chicken Cutlets

  • 3 large boneless, skinless chicken breasts sliced lengthwise
  • 2 large eggs; whisked
  • 1 tbsp garlic powder
  • 2 tbsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Chicken Breading

  • 1 cup crushed pork rinds
  • 1/2 cup almond flour
  • 1/2 cup Parmesan cheese; grated
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup oil for frying

Marinara Sauce

  • 1 large can crushed tomatoes
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 tsp garlic; minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian Seasoning
  • 1 tsp monkfruit sweetener/or erithrytol

Topping for baking

  • 1 cup mozzarella, shredded
  • 1/3 cup Parmesan cheese, shredded
  • 1 tbsp basil
  • 1 tbsp parsley

Instructions
 

Chicken Cutlets

  • Preheat oven to 450F.
  • Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  • Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat. Allow to sit 15 minutes covered.

Chicken Breading

  • In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  • Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  • Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
  • Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.

Marinara Sauce

  • Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.

Assembling the dish

  • Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  • Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
  • Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.

Notes

If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.