Paleo Keto Dark Chocolate Avocado Mini Cupcakes with Avocado Frosting

When I feel a need for chocolate cupcakes, I go for these dark beauties. Avocado gives them a deep rich chocolaty flavor. Eggs make them high in protein. Shredded coconut and zero carb chicory root make them Ketogenic, Paleo, flourless, grain-free, gluten-free, low-carb, non-glycemic, and Monsanto-free. Hooray! This avocado frosting is the EASIEST and CREAMIEST you’ll ever make. For the best flavor, look for soft, ripe avocados at the peak of their ripeness – not too hard, and before they get too soft. The Ketogenic diet helps your body burn fat as fuel instead of carbs. The Keto diet is high in fat, medium in protein, and low in carbs. Store cupcakes in the refrigerator up to 5 days, or freeze leftovers up to 3 months. Equipment needed: A food processor. A digital scale is helpful for the avocado but not required. Yield: 24 mini cupcakes.

Paleo Keto Dark Chocolate Avocado Mini Cupcakes with Avocado Frosting

51

Ingredients

Instructions

    Cupcakes:
  1. Preheat the oven to 350°F . Grease a 24-mini cupcake pan and dust with cacao powder.
  2. In a food processor with the “S” blade, add the coconut flakes and sweetener. Spin it for a minute until it is a uniformly very fine powder
  3. To the ingredients in the food processor, add the cacao powder, baking soda, and salt. Mix until well until the color is consistent.
  4. To the food processor, add the eggs, avocado, coconut milk, and vanilla. Add orange zest and coffee powder if using. Mix well until the batter is completely smooth and the avocado is liquefied.
  5. Add the vinegar last and mix briefly and completely. This starts the rising action, so work quickly to fill the mini cupcake tin and get these babies into the oven.
  6. Bake for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 30 minutes in the pan on a rack.
  7. Chocolate Avocado Frosting:
  8. In a food processor with the “S” blade, mix the sweetener, avocado, lemon juice, vanilla, salt, and orange zest until very smooth, creamy and bright green.
  9. Sift in the cacao powder and coffee powder to avoid lumps. Mix again very well until perfectly smooth. You may need to open the processor, stir, and then mix again.
  10. Check the thickness. If it’s too thick, add a bit of filtered water slowly until it is a spreadable texture. If too thin, sift in 1 tablespoon of cacao powder and mix again.
  11. Spread the frosting on your cupcakes with a knife or a decorator tip.