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.
Ingredients
- 2 cups unsweetened full-fat coconut flakes
- 2 3/4 cups sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry sweetener.
- 3/4 cup pure cacao powder
- 1 teaspoon baking soda
- 1/4 heaping teaspoon unprocessed salt
- 6 eggs – organic, pasture-raised
- 1 avocado – about 150 grams
- 1 tablespoon pure vanilla extract
- 1/2 cup thick full-fat canned coconut milk such as Native Forest Organic Simple Coconut Milk, or Native Forest organic Full-fat coconut milk
- 2 teaspoons unfiltered live apple cider vinegar
- 2 cups cups sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry sweetener.
- 300 grams ripe avocado meat (2-3 avocados)
- 3 tablespoons lemon juice
- 1 tablespoon pure vanilla extract
- Pinch unprocessed salt
- 1/2 cup pure cacao powder
- zest of 1/2 orange (optional for flavor)
- 1 teaspoon Mt. Hagen organic decaffeinated coffee crystals (optional for mocha flavor)
- 1 tablespoon filtered water if needed to bring it to a spreadable texture
Instructions
- Preheat the oven to 350°F . Grease a 24-mini cupcake pan and dust with cacao powder.
- 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
- To the ingredients in the food processor, add the cacao powder, baking soda, and salt. Mix until well until the color is consistent.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the frosting on your cupcakes with a knife or a decorator tip.
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