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 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 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