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–+ servings

Keto White Chocolate Peppermint Cupcakes

A delicious, low-carb dessert for your Holiday gathering!
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Prep Time 10 minutes
Cook Time 27 minutes
Servings: 12 cupcakes
Cuisine: Dessert
Ingredients Method

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
Buttercream Frosting

Method
 

Cupcake Process
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine all dry ingredients, including sweetener and mix.
  3. 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.
  4. Slowly add dry ingredients to the wet ingredients and mix until smooth.
  5. Bake for 15-18 minutes, or until a toothpick just comes out clean.
  6. Let cupcakes cool entirely before frosting.
Ganache Process
  1. Add chocolate chips to a medium, heat-safe bowl.
  2. Heat heavy cream separately in the microwave until very hot, about 45-50 seconds. You want it to almost boil.
  3. 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
  1. In a stand mixer, combine softened butter and vanilla. Beat until light and fluffy.
  2. Slowly add in sweetener, pausing to scrape down sides of the bowl during mixing.
  3. Add heavy cream at room temperature and beat frosting until light and fluffy.
Cupcake Assembly
  1. Carve out holes from the tops of your cupcake for the ganache center.
  2. Using a piping bag, pipe ganache into cupcakes.
  3. Once cupcakes are filled, use a piping bag to pipe buttercream right on top of the cupcakes/ganache.
  4. Top with crushed peppermint pieces and enjoy!
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