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 Chocolate Chip Muffins

Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!

These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!

They do keep well in the fridge and are even better when warmed up!

Low Carb Chocolate Chip Muffins

Have your muffins AND chocolate together for breakfast or a small snack! Makes 12 muffins. Info per muffin: 0.6g carb 0.2g fiber 2g protein 6.7g fat
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp stevia
  • 4 large eggs room temperature
  • 1/3 cup butter can use coconut oil for dairy free
  • 1/2 cup Keto Mock Maple syrup
  • 3 tbsp heavy cream can use canned coconut milk for dairy free
  • 1/2 tsp apple cider vinegar
  • 1/3 cup sugar free chocolate chips

Instructions
 

  • Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
  • In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
  • Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  • Fill a greased, or lined muffin tin, 3/4 full in each cup.
  • Bake 25-30 minutes until set and golden brown.
  • Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
  • Store in the fridge up to 5 days.