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 Raspberry Muffins

I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Low Carb Raspberry Muffins

Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snacks
Cuisine American
Servings 16 muffins

Ingredients
  

  • 2 cups almond flour
  • 3 tbsp monkfruit sweetener/or erithrytol
  • 1 1/2 tsp baking powder
  • 4 large eggs room temperature
  • 1 stick butter or sub in coconut oil for dairy free
  • 1/2 cup heavy cream or sub canned coconut milk for dairy free
  • 1 tsp lemon extract or sub 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp liquid stevia or powdered stevia
  • 1 cup frozen berries raspberry, blackberry, or blueberry

Instructions
 

  • Preheat oven to 350F
  • In a large bowl, whisk together almond flour, monkfruit and baking powder.
  • Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  • Once incorporated, slowly mix in melted butter or coconut oil.
  • Gently fold in berries. Do not stir too much or berries will break down.
  • Scoop into muffin tins, 1/2 to 3/4 full.
  • Bake 20 - 25 minutes until toothpick tested clean.
  • Cool 10 minutes in the pan before enjoying!
  • Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.
Keyword almond flour, baked, dairy free

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.

Keto Lemon Poppyseed Muffins

Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!

This muffin is moist, full of great fiber and oh so delicious!

You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!

KETO LEMON POPPYSEED MUFFINS

¾ cup almond flour

¼ cup flaxseed meal

1/3 cup erythritol

1 teaspoon baking powder

2 tablespoons poppy seeds

¼ cup salted butter, melted COOLED

¼ cup heavy cream

3 large eggs

3 tsp lemon extract

1 teaspoon vanilla extract

10 drops liquid Stevia

….

Preheat oven to 350F.

Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.

Bake 20 to 30 min.

You need to check at the 20 min mark in case your oven runs hot.

You want them to be lightly golden on top.

Cool 8 min in pan.

Makes approximately 9 muffins

3.1g carb

1.8g fiber

1.3g net carb

Watch me make these tasty muffins here in my video!


Keto Blueberry Waffins

Since getting my Bella ceramic waffle maker I have been dreaming up things to make in it!

I did chocolate waffins last time, now it’s blueberry! They turned out to be like super rich waffles!

Soo so good! I gave instructions on how you could turn them into muffins if you don’t have a wafflemaker. But why don’t you have a wafflemaker yet?🤔

Go make these cause 2 will fill you up nice! It wouldn’t hurt to put some butter on them and have with Lakanto Maple flavor syrup either, just saying😍

Keto Blueberry Waffins

Dry:

2 cups almond flour

3 Tbsp Lakanto monkfruit sweetener

1 1/2 tsp baking powder

Wet:

4 lg eggs, room temperature

5 Tbsp butter + 3 Tbsp coconut oil; melted&cooled

1/2 cup heavy cream

2 Tbsp lemon juice

1 tsp vanilla extract

1/4 tsp stevia glycerite/liquid stevia

1 cup frozen blueberries

Whisk dry. Whisk wet. Add wet to dry while whisking.

Stir in blueberries.

Either scoop onto waffle iron and cook 3 min.

-or-

Scoop into 12 muffin tins and bake at 350F for 20 to 25min until set. Cool for 10 min in the pan.

2.3 net carb per waffin, or muffin.


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

……..