Keto Hostess Cupcakes 🧁
Indulge in these delicious keto-friendly hostess cupcakes, featuring a creamy filling, rich chocolate ganache, and iconic frosting swirls. A perfect sugar-free treat for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Cookie Cutter (1-inch round)
- Piping bag
Ingredients
Cupcakes
- 1 batch Your favorite keto chocolate cupcakes cooled
Creamy Filling
- 2 tablespoons water
- 1 teaspoon grass-fed gelatin
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sweetener
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2.25 ounces sugar-free chocolate chips
- 2 tablespoons allulose (optional, for a glossy finish)
- 1/3 cup heavy whipping cream
Frosting Swirls
- 1 ounce cream cheese softened
- 2 tablespoons powdered sweetener
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon vanilla extract
Instructions
- First, bake your favorite keto chocolate cupcakes and let them chill completely. Once cool, gently remove the center of each cupcake using a small 1-inch round cookie cutter or a sharp knife. Make sure to keep these little cupcake cores aside.
- In a small bowl, combine the water and gelatin, then whisk them together. Microwave for about 30 seconds until the gelatin is fully dissolved, then let it cool for 10 minutes. Next, in a large bowl, mix the heavy cream, powdered sweetener, and vanilla extract. As you beat it on high speed, slowly pour in the cooled gelatin mixture. Continue beating until the cream holds stiff, fluffy peaks.
- Carefully spoon or pipe this creamy filling into the hollowed-out centers of your cupcakes, almost to the top. Then, trim the very top off the reserved cupcake cores and place them back over the filling to seal.
- For the luscious ganache, put the chocolate chips and optional allulose in a medium bowl. Heat the heavy cream until it's just simmering, then pour it over the chocolate chips. Let it sit for a few minutes to melt, then whisk until beautifully smooth and shiny. Let it cool until it's a bit thicker but still easy to pour. Spoon this rich ganache over each cupcake, spreading it gently to the edges. Pop them in the fridge for 10-15 minutes to set.
- Finally, for the iconic swirls, beat the softened cream cheese in a medium bowl until it's super smooth. Mix in the powdered sweetener and heavy cream, then the vanilla. Snip a tiny corner off a ziplock bag, fill it with this frosting, and pipe those classic little swirls across the top of each cupcake for a perfect finish!
Notes
Nutrition per serving:
Calories: 235 kcal
Total Carbs: 8.5g
Net Carbs: 4g
Fats: 18.5g
Protein: 7.3g
Calories: 235 kcal
Total Carbs: 8.5g
Net Carbs: 4g
Fats: 18.5g
Protein: 7.3g
