Unfortunately, I have no low quality pictures of the cooking process for you all, but you'll just have to use your imaginations. 😉
Lastly; every time I post a baking recipe, I get asked if it's OK to swap coconut flour for almond flour. My super-helpful answer to that is, "I don't know, probably." I realize that isn't what people want to hear, but the truth is I just don't work with coconut flour as much. I have figured out almond flour pretty well, which was a relationship that took time for me to development after I broke up with white/wheat flour, and I just haven't taken the time to get to know coconut flour. So, if you're wondering if that's an OK substitution, "I don't know, probably." It may change the texture a little bit.
Recipe for Keto Brownie Cupcakes
- 4 tbsp butter, softened
- 1 1/2 cups stevia
- 2 eggs
- 1/2 cup heavy whipping cream
- 1 tbs vanilla extract
- 1 tsp baking powder
- 2 cups almond flour
- 1/2 cup cocoa
- Pinch of sea salt
- 1/2 cup sugar free chocolate chips
Beat together eggs and stevia. Add in butter. Beat in cream and vanilla.
In another bowl, mix together dry ingredients, then add this mixture to wet ingredients. Stir until thoroughly combined, then fold in chocolate chips.
Bake in a muffin tin at 350 degrees for about 20-25 minutes. When you take them out, they should still feel a bit moist/soft. Let rest, and enjoy!
I was so eager to eat this, I forgot to take any pictures that weren't terrible. But trust me when I say, they're forget-to-take-an-IG-picture-delicious. :)
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