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

Keto Chocolate Waffins

I literally found a way to enjoy muffins 5x faster than usual!! You simply cook them in a waffle iron🤗

It sounds crazy simple, and well, it is!!

Make up some keto muffins. Use a cookie scoop to evenly place them on your preheated waffle iron. Close, wait 3 to 5 minutes……every waffle iron is different so you will just have to figure out your timing.

I love how SUPER quick they are and the fact that I only need my waffle iron!! No oven, no muffin pan, no muffin liners!!

My waffle iron was a Christmas gift from my Dad! Go Dad!! It is ceramic lined so there are no harmful teflon fumes. Plus it is a belgian size with 4 small squares!!

Here is my recipe for Keto Chocolate Waffins….though I believe any muffin recipe would work. I will keep experimenting and let you know!

Keto Chocolate Waffins

3/4 c pumpkin puree

1/2 c almond butter

1 lg egg

4 Tbsp lakanto monkfruit granulated

1/4 c cocoa powder

2 Tbsp ground flaxseed meal

1/2 tsp ground cinnamon

1 tsp vanilla

1/2 tsp baking soda

1/4 cup Lilly’s chocolate chips, or chopped 80% chocolate bar

Preheat oven to 375F OR preheat waffle iron on medium.

Put all in blender in order. Pulse. Scrape sides. Pulse, scrape, etc. Until all mixed. Using cookie scoop, portion into 12 muffin tins, or onto waffle iron.

For muffins in oven:

Bake 20 min & cool 10 minutes.

Or

3 minutes in waffle iron

Should make 12 muffins, or 12 waffins

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