¡Hola, amantes de los cupcakes! Preparar cupcakes de chocolate sin gluten nunca ha sido tan fácil con nuestra mezcla de pastel de chocolate cetogénico endulzado con monkfruit. En este clásico postre, encontrarás una textura excelente, un sabor puro a chocolate y una receta de glaseado esponjoso con mantequilla de maní elaborado con mantequilla de maní Lakanto.
Gluten-Free Chocolate Cupcakes with Sugar-Free Peanut Butter Buttercream Frosting
Lakanto
8
8-10 minutes
15-17 minutes
180
gluten-free dessert
In this classic treat you'll find great texture, pure chocolate flavor and a recipe for fluffy, peanut buttery frosting made with Lakanto Peanut Butter Spread.
Only 2 Net Carbs per serving which makes this, our new favorite treat.
Ingredients
1 8.8 oz Keto Chocolate Cake Mix
⅓ c oil
2/3 c water
3 eggs
1 tsp vanilla extract
1 T Plain Greek Yogurt
blank
½ cup grass-fed butter, room temp, but still a bit cool
1-1 ½ cups Lakanto Powdered Monkfruit Sweetener
½ tsp vanilla extract
½ tsp-1 T milk or cream
½ tsp salt
Directions
blank
Mix cake using directions on package. Add in the addition of yogurt and mix just until blended.
Bake 15-18 minutes or until a toothpick comes out clean in the middle of one cupcake. Let cool fully before frosting.
blank
Combine butter and Lakanto Monkfruit Sweetened Peanut Butter Spread in a large bowl and use an electric or stand mixer to beat until creamy and well-combined.
With mixer on low speed, gradually add Lakanto Powdered Monkfruit Sweetener until completely combined. Scrape the sides and bottom of the bowl so all ingredients are combined well
Stir in vanilla extract and salt.
Add drops of milk/cream and mix until desired consistency.
Gradually increase speed to high and beat for 30-60 seconds until smooth, airy and fluffy.
Spread or pipe frosting onto completely cooled cupcakes or cake.