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

Little Melissa’s Fudge Brownies

I did a great job capturing my favorite fudgy brownie from my childhood in the 80s that was under the name Lil’ Debbie.

This one is low carb, keto, gluten free, sugar free and AMAZING! The only hard part is waiting for them to set overnight in the fridge!

Sticking with ChocZero sugar free chips is best as the others I have tried do not melt as well. It is up to you, but visit the notes below the recipe for links to my favorite brands that I used to get the best results like me.

Little Melissa Fudge Brownies

I have taken the 80s childhood lunchbox favorite and made it low carb, gluten free and sugar free WITHOUT compromising taste!
Course Dessert, Desserts, keto, low carb
Cuisine American

Ingredients
  

Brownie Base

  • 1/2 cup butter; melted
  • 2 tbsp avocado oil or oil that is liquid at room temp
  • 3/4 cup cocoa powder
  • 1/3 cup keto brown sugar
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup granulated allulose sweetener
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 1 tbsp Natures Hollow Honey Substitute
  • 1/4 cup sugar free chocolate syrup
  • 2/3 cup almond flour
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Ganache Topping

  • 1 1/2 cups Choc Zero Dark Chocolate Chips
  • 1/2 cup heavy cream
  • 10 drops monkfruit/stevia drops
  • 1 tsp Natures Hollow Honey Substitute

Instructions
 

Brownie Base

  • Preheat oven to 350F,
  • Line an 8×8 METAL pan with parchment paper.
  • In a large bowl whisk butter, oil, sweeteners and cocoa until smooth.
  • Now whisk in eggs and yolk. Next whisk in honey, chocolate syrup and vanilla,
  • Lastly whisk in flour, arrowroot, salt and baking soda.
  • Bake 30-35 minutes until it is set in the middle. Toothpick tested with a few crumbs. Cool completely.

Ganache Topping

  • In a medium saucepan heat heavy cream until it steams.
  • Remove from heat and whisk in remaining ingredients until smooth.
  • Spread evenly over cooled brownies.
  • Cover and refrigerate 4 hours or best overnight.
  • Makes 20 very rich pieces!

Notes

Get my favorite ingredients here to get the best results!
Choczero Dark Chocolate Chips
Almond Flour
Monkfruit Sweetener
 
 
Keyword allulose, almond flour, dark chocolate, gluten free, gluten free brownie, keto, keto brownie, keto community, keto gluten free, low carb brownie, low carb sugar free, sugar free, sugar free chocolate, sugar free gluten free