Keto Chocolate Mascarpone Cupcakes Recipe (low carb and gluten free)

Keto Chocolate Mascarpone Cupcakes Recipe (low carb and gluten free)

August 19, 2019 1 By William Morgan


Hey guys today I’m gonna show you how to
make some keto chocolate cupcakes with a
mascarpone cream and some fresh
raspberries on top. So before I start
this recipe I just won’t let you know
that it’s actually not a very sweet
dessert you’ll notice that I put a
little bit of erythritol inside of
the cupcake batter itself but I’m trying
to keep this as less sweet as possible
because I feel like it’s a cool way for
you to kind of experience a dessert in a
bit of a different way instead of it
just being super sweet.
So to start we’re
gonna make in the batter and here I have
some really bitter chocolate it’s
actually a hundred percent chocolate I’m
going to add some cocoa powder and a
little bit of instant coffee this will
enhance the chocolate flavor.
So I’m adding to some finely chopped
chocolate my instant coffee,
I’m adding
my sweetener which is erythritol, it
kind of just looks like regular table sugar.
And I’m going to add some really
hot heavy cream so it melts the chocolate.
You’re gonna let that sit for
about 30 seconds just to kind of let the
chocolate melt a little bit and then
we’ll give it a stir.
Okay now I’m going
to add in some salt,
some vanilla extract,
about one teaspoon
my cocoa powder,
and some water this is
just room-temperature water.
Give that a stir to get those combined.
Now I’m going
to add in some almond flour I’m going to
add half of it and stir it and then I’ll
add the other half.
And I’m going to add
some baking soda this will be our
leavening agent.
And stir that until combined.
Now I’m just gonna add the rest
of the almond flour stir and the batter is done.
So now I’m going to just scoop
it into a prepared cupcake pan and this
recipe always makes eleven not twelve so
that’s why one of these does empty.
I’m gonna use a cookie scoop to do this
you can also just use two spoons it’s
quite a thick batter so a ladle will be
a little bit difficult, and I have my
oven preheated to 180 degrees Celsius
which is 350 degrees Fahrenheit.
Okay so now these are gonna bake for
about 18 to 20 minutes basically you’re
looking for a skewer to come out with a
few crumbs this way you’ll ensure that
your chocolate cake is really nice and
moist and once they come out of the oven
I’m gonna let them cool down completely
and then I’ll show you how to make the
topping.
Okay so my cupcakes now have
cooled down completely and I’m going to
make the topping the topping is just
gonna be a mixture of mascarpone and
heavy cream and I’m going to add a
little bit of vanilla bean powder to
this if you don’t have this you can use
vanilla extract or you can use vanilla
bean paste so I’m gonna add maybe about
a quarter teaspoon of this.
This will also give it a really pretty look
because you’ll see the specs of vanilla
extract, I mean the vanilla beans.
To that I’m just gonna add my heavy cream
and I’m gonna start mixing with my
electric mixer just until it thickens
enough that I can pipe it out.
Okay so my cream has thickened and it
takes quite a small amount of time for
it to thicken you want to be careful
with mascarpone because it has a
tendency to curdle if you over whip it
so you just want it to get thick enough
so you can pipe it.
And I didn’t add any
sweetness to this if you want you can
add a little bit of stevia a couple
drops of stevia or some erythritol but I
like to leave it just plain I think the
sweetness from the mascarpone itself
really is enough. So now I’m just gonna
fit this in a piping bag and I’m gonna get to piping.
So I have a piping bag
here with a star tip if you want you can
use any kind of tip you like or you can
just spread this on with a spatula.
I’m just gonna scoop all of this into my
piping bag and pipe it onto my cupcakes.
And if this is difficult for you to hold
the piping bag like this you can just
fit it into a vase or a large jar and
that way you can use both of your hands
to fill up your bag.
Okay so now I’m
just going to tighten up my bag and I’m
going to pipe some cream on my cupcakes.
So just make sure that your cakes have
cooled down completely before you do
this otherwise it will melt.
So once you’re done piping the cream on
top of the cupcakes you can top it off
with some raspberries or with just some
sprinkles if you like and you can find
the full recipe on my website
andreamaronyan.com, I’ll leave the
link to it in the description box below
like and subscribe for more and I’ll see
you next time 🙂