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 Pumpkin Crunch Muffins

Pumpkin season can happen anytime with the invention of canned pumpkin. I especially start cranking out the pumpkin recipes for fall season and enjoy the warm spices then so much more!

I have created a sugar free, gluten free, keto, low carb pumpkin muffin that you will be so enthralled with! It is moist with a crunchy topping that REALLY sets it apart from other muffins you may have had!

They are NOT dry or crumbly at all and you will be sharing the recipe with all of your friends because it is THAT GOOD!!

Don’t forget to get some of these tulip cupcake liners as it allows for your muffin to rise up and get that bakery style feel!

If not, then I recommend you go with filling the muffin cups half full to allow room for the topping and rise.

Low Carb Pumpkin Crunch Muffins

Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Snacks
Cuisine Country Style

Ingredients
  

Crunch Topping

  • 1/2 cup almond flour
  • 1/3 cup Keto Brown Sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup softened butter
  • 1/3 cup Purely Elizabeth Keto Granola Clusters

Muffin Batter

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup keto brown sugar
  • 2 tbsp allulose sweetener
  • 4 large eggs warmed to room temperature
  • 1 cup canned PURE PUMPKIN puree – NOT pie filling
  • 1 tsp vanilla extract

Instructions
 

Crunch Topping

  • Mix all ingredients together EXCEPT granola.
  • Using a fork, work in the softened butter by stirring and mashing.
  • Once incorporated, stir in the keto granola. Set aside.

Muffin Batter

  • Preheat oven to 375F.
  • Add all ingredients to a large bowl and whisk well.
  • Line a muffin tin with liners or grease.
  • Fill lined or greased muffin wells 3/4 full with batter.
  • Crumble topping over all muffin batter using it all, distributing evenly among cups.
  • Bake 20-25 minutes until toothpick tested clean.
  • Cool completely before storing in the fridge up to 5 days.
  • Can be frozen and thawed on counter for meal prepping.
Keyword almond flour, baked, coconut flour, gluten free, keto, keto granola, keto muffin, low carb dessert, low carb muffin, lowcarb, muffin, pumpkin, pumpkin muffiin

Low Carb Sausage & Pancake DIppers

You know the little pancake and sausage dippers you would get in the frozen section?

I remember from the 80s, since you know I am an 80s kid, lol. Well this could also be a to-go version of pancakes and sausage together as well if you are not having the nostalgia like me!

These come together in the blender and will be perfect for quick morning on-the-go breakfasts when you need something more than a smoothie or bar…. you need some MEAT and FAT to carry you till lunch! This packs it all into a little muffin size punch!

To reheat, I recommend the oven on 350 for 5-8 minutes. The microwave will make these rubbery….. just a warning!

If you are looking for more low carb recipes you can make ahead, check out my 2nd cookbook, “Chaffles, Cast Iron and The Crock” here for 86 more!

Low Carb Sausage and Pancake Dippers

Get a meat and pancake punch in the morning with these to-go version of a breakfast combo fave! Freeze some individually up to 3 months and re-heat as needed. Microwave is NOT recommended for these.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1/3 lb breakfast sausage browned & crumbled/ or 6 small links cooked & chopped fine
  • 4 lg eggs
  • 1/4 cup monkfruit sweetener/or erithrytol
  • 1/4 tsp stevia
  • 1/4 tsp vanilla extract
  • 1/4 tsp maple extract
  • 1/4 cup coconut flour
  • 1/4 cup butter / or coconut oil for dairy free melted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon

Optional if batter is too thick

  • 1/3 cup water

Instructions
 

  • Preheat oven to 375F. Grease a 12 cup muffin tin well or use silicone muffin cups.
  • In a blender add eggs, monkfruit and extracts. Blend until smooth.
  • Add in coconut flour, butter, baking powder, salt and cinnamon. Blend. Let sit 10 minutes.
  • NOW add water if batter is too thick and blend again. Scrape down sides as you blend to incorporate everything.
  • Add batter to muffin tins by scooping with a cookie scoop, or 2 tbsp per well.
  • Evenly distribute the sausage crumbles/pieces amongst all muffin wells. Push down a bit so they are in the batter.
  • Bake 25-30 minutes until toothpick tested clean.
  • Cool in pan 10 minutes before enjoying with some Keto maple syrup!
  • These keep well as a meal prep option! Warm in a 350F oven for 8 minutes. Microwave is not recommended.

Notes

Here is my recipe for making your own Keto Maple Syrup!
Keyword baked, coconut flour

Low Carb Chocolate Cake With Frosting

SO my whole idea with this cake was to have a moist, fudgy cake that was gluten free, low carb AND dairy free. This is what this cake is and so much more!

Can you say VEGGIES? Yes, the main ingredient to this moist cake is puree pumpkin. Of course you cannot taste the pumpkin, but it is there 🙂

THEN I needed a low carb, dairy free frosting to put on it that would fit the amazingness of this cake……MISSSON ACCOMPLISHED!!

SO hurry up quick and make this cake, or make into cupcakes if you wish and bake for 20 minutes.

You will find the baking mix recipe here so you can go make some if you have not already!! There are over 8 different recipes on my site using this mix!

Low Carb Chocolate Cake With Frosting

Make a quick and fudgy chocolate cake topped with frosting that is gluten free, dairy free AND low carb! You can easily use butter in place of ghee in cake recipe or in frosting recipe. It will make the frosting recipe softer though so keep that in mind.
Cook Time 40 mins
Total Time 40 mins
Course Desserts
Servings 12 pieces

Ingredients
  

  • 1 cup pure pumpkin puree
  • 4 large eggs room temperature
  • 1/4 cup ghee; softened
  • 3/4 cup baking mix
  • 3/4 cup monkfruit
  • 1/4 tsp stevia
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup cocoa powder
  • 1/3 cup Sugar free chocolate chips

Low Carb Frosting

  • 1/2 cup Nutiva Palm Shortening
  • 1 tbsp ghee
  • 2 1/2 tsp vanilla extract
  • 1 1/2 cup Anthony's Powdered Erythritol this is the best brand without the cooling effect
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla stevia drops regular stevia drops will work here
  • 1 tbsp Unsweetened almond milk

Optional to make chocolate frosting

  • 1 tbsp cocoa powder

Instructions
 

For the Cake

  • Preheat Oven to 350F and grease an 8x8 pan.
  • With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
  • Now add all of the other ingredients and mix very well until smooth.
  • Stir in the chocolate chips by hand.
  • Bake for 40-50 minutes until toothpick tested clean. Check at the 40 minute mark to not overbake. Store cake in the refrigerator. Set on counter 10 minutes to bring to room temperature if frosted so it will soften.

Low Carb Frosting

  • In a stand mixer, whip the shortening and ghee for 3-5 minutes to get a fluffy consistency. Set a timer to be sure you whip it long enough. This is the MOST important step of all to take the time to do this. When you cream it like this it will become a bit lighter in color, then you know it is ready.
  • Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
  • Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
  • Will keep on cake at room temperature. Cake will need to be refrigerated, so consider timing so you can set it out so the frosting will become soft. Frosting WILL harden with cold.
  • To save extra frosting, freeze or put in fridge up to 1 month. Thaw at room temperature and re-whisk if needed for spreading consistency.

Low Carb Crepes

I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

Low Carb Crepes

Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Breakfast
Cuisine French
Servings 1 crepe

Ingredients
  

  • 2 large eggs
  • 1/4 cup mascarpone cheese can sub in cream cheese, blend extra for smoothness
  • 1 tsp monkfruit sweetener/or erithrytol
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tbsp almond flour

Instructions
 

  • Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  • Blend until very smooth.
  • Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  • Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  • Move spatula around to loosen the whole crepe then carefully flip over.
  • Cook an additional minute to set the other side.
  • Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

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.