Delicious vegan keto cupcakes
One cupcake (no topping) comes out to be approximately 128 Calories.

Fat: 11.3 g (of which Saturated: 17.6 g, MUFA’s: 8.3 g),
Total Carbs: 7.0 g,
Fiber: 3.5 g,
Net Carbs: 3.5 g,
Protein: 2.7 g

    Servings Prep Time
    12cupcakes 10minutes
    Cook Time
    25minutes
    Servings Prep Time
    12cupcakes 10minutes
    Cook Time
    25minutes
    Ingredients
    Instructions
    1. Preheat the oven to 350°F (175°C) and place cupcake baking cups into cupcake molds.
    2. In a medium bowl, mix avocado and coconut oil.
    3. Add coconut flour, cocoa powder, erythritol, stevia extract, baking soda, and salt. Dissolve instant coffee in hot water. Pour it into the cupcake mixture and mix well.
    4. Fold in chopped chocolate. Distribute into 12 cupcake baking cups. Bake for approximately 25 minutes.
    5. Let cool on a wire rack. Cupcakes will be crumbly when warm but should become firm once cooled. Try topping the cupcakes with this avocado mousse. Enjoy the vegan keto dessert!