Name: Keto Mocha Chocolate Chip Cupcake
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 10 cupcakes
Ingredients: 1 teaspoon Javvy Coffee Concentrate; 1 cup almond flour; 2 full tablespoons coconut flour; 1 teaspoons baking powder; 1 teaspoon pure vanilla extract; 2 large eggs; 3/4 cup almond milk; 1/2 stick salted grass fed butter, melted; 3/4 cup sugar free chocolate chips; 250 ml of cream; 1 tbsp cocoa powder; 1 tsp Javy Coffee Concentrate; ½ cup Monk fruit baking blend

concentrate

Keto Mocha Chocolate Chip Cupcake

These tasty keto Mocha Chocolate Chip Cupcakes are easy to make, fun to eat, and totally keto! A perfect afternoon snack or a treat when you’re on the go. The best part of Keto desserts is that they are very nutrient-dense because of their focus on healthy fats, quality protein, and no sugar. Those are the bites that count, even if they're dessert.The ketogenic diet may help promote weight loss in several ways, including boosting metabolism and reducing hunger-stimulating hormones. Depending on the brand of sugar free chocolate chips used, each cupcake has just under 5 net carbs! It’s a win win of a recipe all around.

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Prep Time

15 minutes

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Total Time

17 minutes

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Servings

10 cupcakes

Start Brewing

Original Coffee Concentrate

100% Real Coffee

Dessert-inspired flavors

0g of sugar & low calorie

Easy to make — just add water or milk

Ingredients

1 teaspoon Javvy Coffee Concentrate
1 cup almond flour
2 full tablespoons coconut flour
1 teaspoons baking powder
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup almond milk
1/2 stick salted grass fed butter, melted
3/4 cup sugar free chocolate chips
250 ml of cream
1 tbsp cocoa powder
1 tsp Javy Coffee Concentrate
½ cup Monk fruit baking blend

Directions

Preheat oven to 350° use a silicone muffin pan, or line a muffin tin with paper muffin cups.

To a large mixing bowl, add the almond flour, coconut flour, Stevia, and baking powder. Whisk to combine, making sure that the baking powder is well blended and not clumped.

Pour the wet ingredients into the dry ingredients, mixing as you pour. Start by adding the coffee extract then vanilla extract, following by the almond milk, melted butter and eggs. Mix until well combined.

Stir in chocolate chips, saving some to sprinkle on top of the cupcakes.

Spoon mixture into prepared muffin cups. Top with remaining chocolate chips.

Bake for 20 minutes or until the tops are firm. Allow cupcakes to cool in the tin, on top of a cooling rack.

To make the frosting, mix all the ingredients until they are fully combined, we recommend adding the monk fruit slowly and mixing as you pour it. 