Rich, fruity, and totally scrumptious! A Keto Collab challenge on Instagram for Valentine’s Day had me revamping my favorite cupcake recipe to add a pink fruity twist.
Ingredients:
Cupcake Base:
- 1/2 Cup softened Butter (one stick)
- 1/3 Cup Monk Fruit Sweetener Blend
- 4 Eggs
- 1 Tbsp Vanilla
- 1 Scoop Konscious Keto Slim Chocolate Shake Mix (*see note below*)
- 1/8 tsp Salt
- 1/2 tsp Baking Soda
- 1 Cup Almond Flour
Filling:
- 6 oz Cream Cheese
- 2 Tbsp Sugar Free Raspberry Jam (I used: Good Good Brand )
Sugar Free Whipped Cream for Frosting
Instructions:
- Preheat oven to 350º F
- Mix butter and sweetener together.
- Add eggs in one at a time mixing well after each.
- Add vanilla.
- Stir in the rest of the dry ingredients.
- Scoop into 12 lined muffin cups (I love using the re-useable cup liners) and bake for 15-18 mins (until a toothpick comes out clean from center).
- While baking, stir softened cream cheese and jam together.
- Allow cupcakes to cool slightly before removing the centers. I use an apple core tool to punch the hole then a fork to pull them out. Eat the parts you removed- you earned it!
- Fill centers with cream cheese and jam mixture.
- Top with sugar free whipped cream for a light frosting once completely cool.
- Store in refrigerator.
*Note: I have only tried this with the Konscious Keto Chocolate Slim shake mix. The kind people there have also extended a discount code of 10% off when you use the code MNKetoMom on their website: Found Here. In full disclosure: I do make a commission on sales from my code. It helps support the work I do on this blog, recipes, videos, and more. I appreciate every sale more than you know. <3
