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

Chocolate Raspberry Jar Cakes in The Crock

You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?

Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!

I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!

Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!

Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !

You will need to get some of the

Natures Hollow Sugar Free Raspberry Syrup for this recipe and

you can save 15% off with the special coupon code: lowcarb15

Here is the finished Chocolate Raspberry Jar Cake!

Tap the image to PIN for later!

Chocolate Raspberry Jar Cake

Let your crockpot do the work in this recipe featuring Low Carb Cake mixed with Natures Hollow Raspberry Syrup!
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Desserts
Servings 4 jars

Ingredients
  

  • 4 regular mouth half pint glass jars
  • 4 large eggs
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 4 tbsp Natures Hollow Sugar Free Raspberry Syrup
  • 1/4 cup flaxseed meal
  • 1 tsp instant cappucinno or instant coffee
  • 1 tbsp monkfruit sweetener/or erithrytol
  • 1/2 tsp salt
  • 2 tsp baking powder

Instructions
 

  • Whisk all ingredients together in a bowl.
  • Grease your jars very well and turn on your crock pot to HIGH.
  • Pour the batter evenly in each jar, about 1/2 to 3/4 full.
  • Cover each with foil and press down on the edge to seal.
  • Set them all in the crockpot and slowly add water to the bottom until it reaches halfway up the jars.
  • Cook for 3 HOURS on HIGH.
  • Gently remove from the crock and remove foil.
  • Will keep up to 5 days sealed in the fridge. Simply add the original lid for easy storage.

Low Carb Hot Chocolate

I love all types of chocolate!! This homemade hot chocolate is rich and decadent, plus sugar free!

Tap photo to PIN to PINTEREST

Low Carb Hot Chocolate

Make up this treat to warm up anytime!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Desserts
Cuisine American
Servings 4 people

Ingredients
  

  • 4 Cups Unsweetened almond milk Vanilla or plain
  • 1/4 Cup Unsweetened Cocoa powder
  • 1/4 Cup monkfruit sweetener/or erithrytol
  • 1/2 Tsp Vanilla extract
  • 1/2 Cup Sugar free chocolate chips Optional

Instructions
 

  • Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.
Keyword chocolate chip, dairy free

Low Carb Chocolate Fudge

When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!

The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!

You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!

Tap photo to PIN to PINTEREST

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!

Low Carb Chocolate Fudge

1 cup 60% Ghiradelli Chocolate Chips

1/3 cup coconut oil

15d liquid stevia

2 tsp vanilla extract

1/4 cup monkfruit sweetener/or erithrytol comparison

1/4 cup chopped pecans

Line a 9″x5″ bread pan with parchment paper, set aside.

In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.

Place in a DIFFERENT bowl and place in the freezer for 10 minutes.

With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.

Then mix again for 3 minutes with the mixer.

Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.

Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.

Each chunk is 4g net carb each.

If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.

Store long term in fridge.


Keto Muddy Buddies (a.k.a 80’s Puppy Chow)

I remember these around fall as a kid! It would be at Halloween parties and of course at Christmas time celebrations!!

To say these are good is not in equality to the actual monumental taste these have!! The powdered erithrytol seals the deal so do not skip it!

Order some online, or grind some of your own with a coffeegrinder, but dont skip that step😁

On the nut butter, it traditionally uses peanut butter, which you can absolutely use, but we have peanut allergies so I went with 1/4 almond butter and 1/4 cashew butter. It amazingly smelled and tasted reminiscent of peanut butter!! Soo good!

Also on the butter and coconut oil…..use both or use all coconut for dairy free….or all butter for coconut free. It is a forgiving recipe that you can customize!

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!

Keto Muddy Buddies

1 bag plain pork rinds (3.5 – 4oz)

1/2 cup ANY nut butter (use a combo of 2 kinds or all of 1)

3 Tbsp coconut oil

4 Tbsp butter

12 drops liquid stevia, OR 1/4 tsp powdered stevia

3 Tbsp unsweetened cocoa powder

1/4 tsp vanilla extract

1 to 2 tsp powdered erithrytol/or swerve confectioners

Pour your bag of pork rinds in a large bowl. Set aside.

In a small saucepan put all ingredients in and warm up on medium heat. Whisk until melted and all incorporated.

Slowly pour half over the pork rinds in the bowl. Stir and fold with a spatula/scraper or wide spoon.

Repeat. Pour the rest and stir/fold well.

Spread it all out onto a baking sheet lined with parchment or a silpat. Foil will not work well as when you try to remove,bits of foil tear off, eww. Get some parchment, its worth it!

Put into the freezer for 20 minutes.

Remove from freezer and start lifting the parchment or silpat and gently work the muddy buddies loose. Once loose, sift 1 to 2 tsp powdered erithrytol over all. Use a spatula to stir/fold them a bit.

I stored it in the original bag they came in, or use a gallon zip top bag.

Store in the fridge.

Carb count is determined by which nut butter you use. Figure that out and you have your calculations since the rest is carb free!


Low Carb Chocolate Quik Mix

>>Who misses a quick chocolate milk after going low carb?<<

I sure do! Now you could make some with my Keto Chocolate Syrup and stir it in, or use this powder in a shaker bottle or blender.

Here I combine cocoa powder, monkfruit, stevia, & Bob’s Red Mill whey powder in the blender!

Reminds me of the chocolate drink mix as a kid with the rabbit!🐰

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!

Low Carb Chocolate Quik Mix

1/3 c erithrytol

1/2 tsp stevia powder

1/4 tsp salt

1/2 cup cocoa powder

1/2 cup Bobs Red Mill Whey Powder, plain

Blend all dry ingredients well in blender. Store in a small jar.

.

Use 3 tbsp per 2 cups unsweetened almond milk

.

30g protein per recipe

Watch me make this easy mix here!


Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤

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!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Low Carb Torte Brownies

Like a super healthy, chocolatey, fudgey torte, but in little low carb squares!!

Go make some of my Low Carb Baking Mix first, then you will be all set for making all kinds of goodies!!

They are excellent at room temperature, but turn MORE fudgey when you put in the fridge overnight!

2.4 net carb each is a fabulously low number for just ONE!!

I confess, I had two, they are that good!!

Maybe top with some of my Chocolate mousse and Keto Chocolate syrup for a super rich dessert!!

The trick here is to whip the eggs and secret ingredient, okra, in the blender until it is whipped up like frothy meringue☺

Let’s make some super healthy, low carb torte brownies!

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!

Low Carb Torte Brownies

2 oz bakers unsweetened chocolate

2 oz Lindt Excellence 90% dark chocolate

3/4 cup salted butter

3/4 cup erithrytol

1 tsp stevia, powdered

1/8 tsp salt

1/2 cup Low Carb Baking Blend

3/4 cup diced, frozen, okra

3 large eggs

Preheat oven to 350F.

Grease an 8×8 glass pan.

Place chocolate and butter in small glass bowl and set above a small saucepan of boiling water to melt. I do not recommend the microwave.

Remove from heat once 90% melted and continue to stir till remaining butter & chocolate melts.

Whisk in sweeteners till mixed well.

Combine eggs and okra in a blender. Blend on high, scraping sides occasionally, until it resembles green meringue and has doubled in size.

Slowly fold the meringued egg and okra mixture into the chocolate mixture till incorporated.

Now with minimal stirring, stir in dry ingredients.

Bake at 350F for 35 minutes till set in the middle only slightly yielding to touch.

Cool COMPLETELY!!

Then cut into 12 squares!

2.4 net carb per torte brownie!


Low Carb Blender Chocolate Cake

Quick and easy, plus make this super moist recipe into 2 cake pans. After cooling, freeze one for later!! Just thaw in the fridge😊

The baking mix recipe is this……

Visit the link HERE to find more recipes using this mix!

Low Carb Blender Cake

3/4 c monkfruit sweetener
3/4 tsp stevia
1 1/2 c baking mix
3/4 c cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 c. Unsweetened, almond milk
1/2 c butter, melted -or- coconut oil
2 tsp vanilla
2 eggs
1 c. boiled water

Preheat oven to 350F.

Grease 2 (9in) pans,
or 1 8inch and 12 cupcake tins.

Mix dry. Put wet ingredients in blender, blend well.

Add dry. Mix scraping sides.

Slowly add water from top with blender on low.

Stop. Scrape sides.

Slowly add rest while blender is on low. Scrape.
Put in greased pans.

Bake at 350 for 30 to 35 min.

Rotate pans from top to bottom and bottom to top, half way through the time.

Toothpick tested done. Cool completely.

Turns out the best if allowed to sit in refrigerator overnight.

…..
For 20-24 cupcakes


Keto Chocolate Syrup

I grew up on the famous chocolate syrup that also has a city named after it in Pennsylvania! It is also loaded with sugar.

Yes, I know there is a sugar free one. Not too excited about the ingredients though😣

So in the style of ME, I had to find a way to make it❤

Here ya go!!

It comes out thinner as listed, but decrease the water by 1/4 cup for a thicker version!

KETO CHOCOLATE SYRUP

1 cup water

1/2 cup cocoa powder

3/4 cup erithrytol-or- monkfruit

1/2 tsp stevia

Pinch salt

1 tsp vanilla extract

Put all in medium saucepan, whisk often until it boils.

Take off heat, Turn down to low. Simmer for 5 min.

Cool then put in jar.

It will thicken as it cools.

…..