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 Brownie Pudding Delight

Pair some sugar free pudding with my low carb fudgy brownies and you get the most luscious dessert ever! It is gently balanced with a touch of cream cheese and whipped cream and oh so lovely!

It does take some time to make the layers but it comes together easily and will be well worth it!

I take you through making my own fudgy brownies then making each layer! It is perfect for a regular treat or to take to a get together or picnic!

Keto Brownie Pudding Delight

This decadent dessert will knock your socks off! Perfect for sharing and taking to a potluck!
Prep Time 40 mins
Cook Time 30 mins
Course Desserts
Cuisine American
Servings 12 servings

Ingredients
  

Keto Brownie Layer

  • 10 tbsp butter; softened
  • 3/4 cup confectioners erythritol no substitute
  • 1/4 cup cocoa powder
  • 2 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup fine almond flour
  • 1/2 tsp baking powder
  • 1/3 cup Choc Zero Sugar Free chocolate chips

Chocolate Pudding Layer

  • 1 box Simply Delish Chocolate Pudding
  • 1 1/4 cup unsweetened almond milk
  • 1/2 cup heavy whipping cream

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners erythritol
  • 10 drops liquid monkfruit/stevia
  • 1/4 tsp vanilla extract

Cream Cheese Layer

  • 1/2 of prepared whipped cream
  • 4 oz cream cheese; softened
  • 1/4 cup confectioners erythritol

Instructions
 

Keto Brownie Layer

  • Preheat oven to 350F. Line an 8×8 pan with parchment paper, set aside.
  • In a medium saucepan on medium heat, melt butter and confectioners erythritol and whisk until well combined.
  • Now whisk in the cocoa powder until smooth. Remove from heat and let sit 5 minutes.
  • Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  • Now whisk in the almond flour and baking powder. All batter should be very smooth.
  • Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
    Bake for 20 minutes. It should be set in the middle.
  • Cool for 5 minutes then gently press down with the bottom of a jar or other flat bottomed glass. Not to hard, just enough to compress a little and make completely even. Set aside to coo for at least 30 minutes before adding on other layers.

Chocolate Pudding Layer

  • With an electric mixer, whip up pudding mix with almond milk and heavy cream for 2 minutes. Set a timer if you need to because 2 minutes is needed.
  • Put in fridge to set before using in layering.

Whipped Cream Layer

  • Put heavy cream, confectioners erythritol, monkfruit/stevia drops and vanilla in a large bowl.
  • Whip until medium peaks/semi soft peaks are formed,
  • Put half of the whipped cream in a small bowl and set aside in fridge.
  • Using the bowl with the remaining whipped cream in it, Go to cream cheese layer step.

Cream Cheese Layer

  • With remaining whipped cream add in cream cheese and confectioners erythritol.
  • Mix until smooth and combined.

Assembly of dessert

  • On top of the brownie layer, plop the cream cheese mixture around in different spots. This allows you to cover the entire brownie surface without tearing it up. Simply "join" the plops together gently spreading it around.
  • Next, do the same thing with the pudding layer! Place plops of pudding over the cream cheese layer.
  • Lastly top with plops of the reserved whipped cream and connect together spreading gently.
  • Optional topping would be a drizzle of Choc Zero Sugar Free Chocolate Syrup and chocolate chips/or shavings!
  • Store tightly covered in the fridge for up to 5 days. Can not be frozen successfully due to the whipped cream. Layers can be made up to 2 days in advance then assembled the day of serving if needed for best presentation. Whipped cream is best the day of and will slowly deflate but still taste good a few days after.
Keyword brownie, brownie dessert, chocolate dessert, chocolate pudding, chocolate pudding dessert, cream cheese, gluten free, keto, keto brownie, keto dessert, low carb brownie, low carb dessert, no sugar added, simply delish natural, sugar free dessert, truffle

Keto Creamsicle Dream

Happy National Creamsicle Day🍊🍦

Every year on this day, one of the most famous frozen desserts in history is honored, and just in time, since we are in the middle of the hottest month of the year.

My honor is in the form of this very decadent
Keto Creamsicle Dream❤ that features Simply Delish Natural ‘s orange jel dessert!

Today is the perfect day to indulge in a cool, sweet creamy orange treat, wether on a stick or in a dish!
Make this treat today!!

Keto Creamsicle Dream

Find the taste and creaminess of an orange creamsicle in this keto, low carb, sugar free, no bake delight dessert!!
Prep Time 10 mins
resting time 2 hrs
Course Desserts
Cuisine American

Ingredients
  

  • 1 pkg Simply Delish Sugar Free ORANGE JEL
  • 1/3 cup heavy whipping cream
  • 5 drops monkfruit/stevia droos
  • 1 tsp vanilla extract

Instructions
 

  • In a large mixing bowl prepare orange jel.
  • Pour half into dessert dishes or bowls. Reserve other half in bowl.
  • Let sit at room temperature for 1 hour,
  • In a separate bowl mix heavy cream with the vanilla extract and monkfruit/stevia drops until soft peaks form.
  • Now add the reserved jel, after 1 hour rest time, to the whipped cream and mix well until completely combined.
  • Pour over jel in dishes.
  • Put in fridge for 2 hours minimum to set before eating.

Notes

Visit here to get your box of Simply Delish Orange Sugar Free Jel
Visit here to get my favorite monkfruit/stevia drops
Visit here for my favorite vanilla extract
Keyword gluten free, keto, keto dessert, keto jello, low carb dessert, orange, simply delish natural

Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook

Low Carb Pumpkin Pie Muffins

Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snacks
Servings 12 muffins

Ingredients
  

  • 1 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 2 tsp pumpkin spice or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oil it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup keto brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Topping

  • 1/4 cup butter melted then cooled.
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 2 tbsp ground cinnamon

Instructions
 

  • Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  • Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  • Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  • Bake 30 minutes until centers are set and toothpick test comes out clean.
  • If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  • Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  • Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  • Store in the fridge up to 5 days.
Keyword almond flour, coconut flour

pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

pumpkin bread

Low Carb Pumpkin Bread

Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup butter softened
  • 2/3 cup monkfruit sweetener/or erithrytol
  • 4 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum/or glucomannan
  • 1/2 cup pecans, chopped
  • 1/2 tsp blackstrap molasses optional

Instructions
 

  • Preheat oven to 350F
  • Line a 9x5 loaf pan with parchment paper and set aside.
  • In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  • In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  • Scrape down the sides and add in eggs one at a time.
  • Mix in the pumpkin puree and vanilla until well combined.
  • While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  • Batter should be thick. Spread into prepared pan.
  • Sprinkle chopped nuts on top if desired. My favorite is pecans.
  • Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  • Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.
Keyword almond flour, coconut flour

Keto Baked French Toast

This is a way to have cake for breakfast and add in some protein with eggs!

It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.

DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Keto Baked French Toast

Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine French
Servings 2 servings

Ingredients
  

  • 4 tbsp butter; melted
  • 4 tbsp heavy cream
  • 2 large eggs
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp monkfruit sweetener/or erithrytol

Dip Mixture for frying

  • 1 large egg whisked
  • 1 tbsp heavy cream
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350F.
  • Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  • In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  • Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  • Cut into 4 pieces or 6 pieces.
  • Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  • Preheat a skillet over medium heat.
  • Melt 1 tbsp butter in skillet.
  • Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  • Serve with butter and keto maple syrup.
  • Leftovers can be re-heated in the toaster.
Keyword baked, coconut flour

scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!

Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!

scotch pancake muffin with butter and keto syrup

Low Carb Scotch Pancake Muffins

Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
Cook Time 25 mins
Total Time 25 mins
Course Breakfast, Main Dish
Cuisine Scottish
Servings 6 servings

Ingredients
  

  • 2 large eggs
  • 1/2 cup powdered erythritol
  • 1/4 cup butter; melted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup blaanched almond flour
  • 1 tbsp coconut flour
  • 1/3 cup water
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp maple extract

Instructions
 

  • Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  • Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  • Add remaining ingredients and whisk well until smooth.
  • Let it sit 5-8 minutes to thicken.
  • Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  • Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Benefits of Coconut Flour

I love baking with coconut flour🥞🍰
.
It is an easy way to stay low carb AND gluten free easily!
.
Coconut is made from 100% dehydrated coconut meat, and it contains no additional ingredients.
.
It is an excellent source of minerals such as copper, magnesium, manganese, and selenium.

Magnesium plays numerous vital roles in the body, especially in muscles!
.
Additionally, copper and selenium are essential minerals that, among other functions, have a primary role in the immune system!

The fiber found in this flour helped reduce triglycerides and the ratio of non-HDL to HDL cholesterol! Get the benefits like oatmeal but LOW CARB!
.
Here are 11 Low Carb Coconut flour recipes to get you started!


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.