Keto Chocolate Pumpkin Cupcakes ???? Suuuper Moist

Keto Chocolate Pumpkin Cupcakes ???? Suuuper Moist

Ingredients

• 58 g almond flour ((lightly toasted))
• 15 g coconut flour
• 1/2 tsp xanthan gum ((lightly toasted))
• 1/2 tsp kosher salt
• 1/4 tsp baking powder
• 42 g Valrhona Cocoa Powder
• 2 egg yolks ((lightly toasted))
• 5 tbsp Swerve Sweetener (to taste*)
• 1 tsp vanilla extract
• 42 g grass-fed butter ((lightly toasted))
• 72 g ricotta ((lightly toasted))
• 60 ml water
• 1 batch frosting ((lightly toasted))
• 1/2 batch buttercream frosting ((lightly toasted))

Instructions

1. Preheat oven to 350°F/180°C.
2. Grease and dust with cocoa a muffin tray.Lightly toast almond flour in a skillet or pan over medium heat until lightly golden and fragrant, 8-10 minutes.
3. Stirring very frequently for thorough browning.
4. Whisk together in a medium bowl almond flour, coconut flour, cocoa powder, xanthan gum, baking powder and salt.
5. Set aside.
6. In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-2 minutes.
7. Incorporate vanilla extract, butter, and ricotta.
8. Add almond & cocoa mixture slowly, alternating with the water and beating until just incorporated.
9. Set aside.
10. In a medium bowl with an electric mixer, beat egg whites until soft peaks form.
11. Fold in the beaten egg whites onto the chocolate batter gently.
12. Spoon batter onto the prepared muffin tray, evening out the top with the back of the spoon.
13. Bake for 10-11 minutes until the tops are just set.
14. Make sure to not overcook them, as they'll be dry rather than fudgy.
15. Indulge in one now (it's an order!), and allow the rest to cool before decorating with frosting.
16. And store in an airtight container for up to 3 days (without the frosting).
17. These type of cakes are actually killer the day after, once all the flavors have had time to mingle.