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 Sandwich Creme’ Cookies

If there is one thing I miss, its chocolate sandwich cookies. I actually have not eaten
them in a long time since going gluten free, but I have fond memories of them.

I used to eat them with my Dad in the morning when I was little before he
went to work! He would let me dunk them in his coffee, soo good!

These come together quickly and are soooooo good!!

I love that it uses ingredients I already have for my keto baking😍

Keto Chocolate Sandwich Creme' Cookies

Course Desserts
Cuisine American
Servings 6 sandwiched cookies

Ingredients
  

Cookies

  • 3 tbsp butter
  • 1/2 cup sugar free chocolate chips
  • 1 large egg room temperature or warmed
  • 1/3 cup monkfruit sweetener
  • 1/4 tsp powdered stevia
  • 3 tbsp almond flour
  • 3 tbsp dark cocoa powder getting dark helps it taste like the cookies but regular can be used
  • 1/2 tsp baking soda

Creme Filling

  • 3/4 cup confectioners erythritol
  • 2 oz cream cheese softened to room temperature
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions
 

Cookies

  • Preheat oven to 350F.
  • In a small saucepan melt the chocolate chips and butter. Whisk until smooth. Remove from heat.
  • Whisk in the monkfruit, stevia and egg until smooth.
  • Add in almond flour, cocoa powder and baking soda. Whisk well.
  • Scoop onto parchment or silpat lined pan in 1.5 tbsp amounts or use cookie scoop.
  • Bake 12 min. Whack on counter as soon as they come out to flatten. Then cool 10 min on pan.

Creme Filling

  • In a small bowl add all ingredients.
  • With an electric mixer whip all 3 minutes.
  • With a piping bag or ziploc bag with corner cut, pipe out a 1.5 inch circle on one cookie. Slowly press down another cookie on top.
Keyword almond flour, baked, chocolate chip, coconut oil, confectioners erythritol, cooycat oreo, dark chocolate, dark chocolate chips, dark cocoa, keto, low carb cookie, low carb sugar free, oreo cookies, sugar free cookies, swerve