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Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting
These super fun Keto Chocolate Chip Cupcakes taste just like the cupcake form of a chocolate chip cookie! And topped with a sugar-free, dairy-free Chocolate-Vanilla Swirl Frosting? Swoon! You'll definitely want to serve these healthy cupcakes at your next special celebration!
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 1 hour 7 minutes
Servings 12 cupcakes
Ingredients
For the Keto Chocolate Chip Cupcakes:
Wet Ingredients:
- 1/2cuppalm shortening*
- 1/2cupDietz Sweet
- 1/4cupfull fat coconut milkor almond milk**
- 4pastured eggs
- 1teaspoonvanilla extract
Dry Ingredients:
- 2-1/2cupssuperfine blanched almond flour
- 1/4cupgrass-fed collagensave 10% with discount code ALLTHETHINGS!
- 2tablespoonscoconut flour
- 1-1/2teaspoonbaking powder
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupstevia-sweetened chocolate chips
For the Keto Chocolate-Vanilla Swirl Frosting:
- 2cupspalm shortening*
- 1/3cupDietz Sweet or other keto-friendly sweeteneror whole sweetener of choice, powdered***
- 2teaspoonsvanilla extract
- 4tablespoonscacao powder
Instructions
For the Keto Chocolate Chip Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with liners and set aside.
- In a medium-size mixing bowl, whisk together all the dry ingredients and set aside.
- In the bowl of a stand mixer or with a hand mixer, cream together the shortening and sweetener.
- Add the coconut milk (or dairy-free milk, see note) and vanilla.
- Then, with the mixer running, add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
- When all the eggs are incorporated, add in half of the dry ingredients. Mix well, then add the other half, scraping down the sides of the bowl when necessary.
- Divide the mixture evenly among 16 liners.
- Bake 24 to 26 minutes, or until the tops are very golden brown.
- Remove from the oven and carefully take each cupcake out of the tin and allow it to cool on a cooling rack. Cool completely before frosting.
For the Keto Chocolate-Vanilla Swirl Frosting:
- First, powder your sweetener in a high-speed blender or coffee grinder, if you haven't already. Set aside.
- Using the whisk attachment for your stand mixer or a hand mixer, whip palm shortening until light and fluffy (about 2 to 3 minutes).
- Add the powdered sweetener and vanilla and keep whipping until smooth and fully incorporated.
- Remove half of the frosting and transfer to a piping bag or zip-top bag with a hole cut in the corner.
- To the remaining half of frosting, add cacao powder and mix until combined.
- Then, add it to the piping bag or zip-top bag.
- Squeeze the air out of the bag and pipe a bit onto a plate or the counter to get it going.
- Frost the cupcakes.
- Serve and enjoy!
Recipe Notes
*May use butter if dairy is tolerated. Beware: it will affect the color of the vanilla frosting.
**If you tolerate dairy, you may also use 1/4 cup heavy cream or sour cream instead of a dairy-free milk.
***Use a coffee grinder or blender to powder your sweetener.