Servings: 12 cupcakes
Calories: 128kcal
Ingredients
- ¼ cup ripe avocado mashed
- ¼ cup coconut oil
- ½ cup coconut flour
- ½ cup cocoa powder
- 5 oz erythritol
- 1/16 teaspoon stevia extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup hot water
- ½ tablespoon instant coffee caffeinated or decaf
- ½ cup 90% dark chocolate vegan, chopped
Instructions
- Preheat the oven to 350°F (175°C) and place cupcake baking cups into cupcake molds.
- In a medium bowl, mix avocado and coconut oil.
- Add coconut flour, cocoa powder, erythritol, stevia, baking soda, and salt. Dissolve instant coffee in hot water. Pour it into the cupcake mixture and mix well.
- Fold in chopped chocolate. Distribute into 12 cupcake baking cups. Bake for approximately 25 minutes.
- 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!
Nutrition
Calories: 128kcal
Did you make this? Tag us on instagram!We love seeing what you’ve made! Tag us on Instagram @mysweetketo or leave a comment & rating below.