We made it through the first week of December! I’ve been super busy with the kiddos, who all are “down” with Influenza A. They’re actually not “down” at all. We got lucky, only a short-lived fever and small cough for all of them.
I was slightly losing my mind yesterday with all 4 kiddos home with me.. so I threw on a movie, let them all play in the living room while I baked a treat.
I wanted to do a different Christmas treat this week while keeping the sugar lower. I don’t need the extra sugar and my kids certainly don’t either. These cupcakes are low in carbs, sugar, and they’re gluten-free!
I always use natural zero-sugar alternatives vs. artificial like sucralose. Sucralose, aspartame, and some other sugar substitutes have been linked to cancer, migraines, hyperactivity, and even seizures.. no thank you
If you’re not keto or watching your sugar intake, no worries! Just use your favorite cake mix and use regular chocolate chips, sweetners, etc.
I found the cupcake liners and picks at Marshall’s. I had to have them. They’re too cute! I love the Nutcracker and I can’t wait to be able to take the kids again someday. You can find them online here!
If you decide to make these, please tag me! I would love to see your creations.
XOXO
Elizah
Keto White Chocolate Peppermint Cupcakes
Ingredients
Cupcake Ingredients
- 2 cups almond flour blanched
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- 1 cup granulated allulose
- 1/2 cup dutch-processed cocoa powder
- 1/4 tsp sea salt
- 1 tsp baking powder
- 3 eggs
- 1 egg white
- 1 tsp vanilla extract
- 1/4 cup heavy cream
White Chocolate Peppermint Ganache
- 1.5 cups Lily's sugar-free white chocolate chips
- 1/2 cup heavy cream
- 2 drops peppermint essential oil or 1/2 tsp peppermint extract
Buttercream Frosting
- 1 stick salted butter (or 1/2 cup)
- 1.5 cup Lakanto powdered sweetener
- 1 tsp vanilla
- 2 tbsp heavy cream
Instructions
Cupcake Process
- Preheat oven to 350 F.
- In a large mixing bowl, combine all dry ingredients, including sweetener and mix.
- In a stand mixer, add eggs, egg white, vanilla, and heavy cream and mix for 2-3 minutes on medium speed. You want to aerate the eggs.
- Slowly add dry ingredients to the wet ingredients and mix until smooth.
- Bake for 15-18 minutes, or until a toothpick just comes out clean.
- Let cupcakes cool entirely before frosting.
Ganache Process
- Add chocolate chips to a medium, heat-safe bowl.
- Heat heavy cream separately in the microwave until very hot, about 45-50 seconds. You want it to almost boil.
- Pour cream over chocolate chips and let sit for 4-5 minutes, then whisk until smooth and add peppermint. Let cool until pipeable.
Buttercream Process
- In a stand mixer, combine softened butter and vanilla. Beat until light and fluffy.
- Slowly add in sweetener, pausing to scrape down sides of the bowl during mixing.
- Add heavy cream at room temperature and beat frosting until light and fluffy.
Cupcake Assembly
- Carve out holes from the tops of your cupcake for the ganache center.
- Using a piping bag, pipe ganache into cupcakes.
- Once cupcakes are filled, use a piping bag to pipe buttercream right on top of the cupcakes/ganache.
- Top with crushed peppermint pieces and enjoy!
