Keto Chocolate Chip Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Blvqg5MF0MD/

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Dry:

• 110 g keto flour
• 10 g unsweetened cocoa powder
• 80 g sweetener 
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 30 g water, room temp
• 20 g heavy cream, room temp
• 65 g sour cream, room temp
• 45 g egg whites, room temp
• 3 g (1 tsp) vanilla

Add-ins:

• 35 g sugarfree chocolate chips

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Sift together dry ingredients, and set aside.
4. Stir together wet ingredients.
5. Add 1/2 of dry to the wet, and mix until just combined.
6. Fold in chocolate chips.
7. Fold until no dry spots are visible.
8. Divide batter equally into the cupcake liners.
9. Top with more chocolate chips if desired.
10. Bake 20-25 min, or until center springs back to the touch.

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Notes:
Used the blueberry cupcakes as a base, and played around with the liquids. This gave a nice light chocolate flavor. I liked it because the crumb is fluffy, so a light chocolate felt better than heavy/rich chocolate notes. You can try adding more cocoa powder or chocolate chips if you prefer more chocolate. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge. I actually had them out for about 4 days, and they were fine.