Low Carb Mint Chocolate Cupcakes
Mint Chocolate Cupcakes are a great low carb treat for St. Patrick’s Day or springtime.
I modified my original Key Lime Cupcake recipe to create this one because it still holds up today.
If you love the taste of decadent chocolate combined with mint and love low carb, then this recipe is for you.
These Mint Chocolate Cupcakes remind me of the Girl Scout Thin mint except this time in keto cupcake form.
Because of the low carbs, this traditional flavor profile will elevate your next get together to new heights.
Make some Mint Chocolate Cupcakes for someone you love today.
Secret Ingredient in Mint Chocolate Cupcakes
In order to make these Mint Chocolate Cupcakes without using any food coloring, I utilized a natural green food source in the frosting.
In case you haven’t guessed it let me tell you I used Avocados in the mint frosting.
This is not the first time I have used Avocados in frosting, check out my Key Lime Cupcakes here.
How to use Avocado in low Carb Desserts like Mint Chocolate Cupcakes
Nope! If prepared properly you will never even guess there are Avocados in these Mint Chocolate Cupcakes. Avocado basically works as a blank slate in desserts and savory dishes.
The Best Affordable Food Processors
Although there are many fancy food processors on the market I use an entry level Hamilton Beach Food Processor.
I highly recommend it due to the fact of using it for years without any problems.
Check out my Keto Pantry Items shopping guide in order to find the coolest stuff here.
Mint Chocolate Cupcakes that are low carb and dairy free. Make these amazing cupcakes to celebrate St. Patrick's day or any other day you want a low carb treat.
- 3 medium eggs
- 60 ml Coconut milk or about 1/4 cup
- 50 g Coconut Flour or about a 1/4 cup
- 100 g Almond Flour or about a scant cup
- 200 g Erythritol or about a heaping cup
- 1/2 tsp salt
- 1 tsp Baking Powder
- 40 Drops Vanilla flavored Stevia. I LOVE THIS BRAND
- 2.5 TBS Cocoa Powder
- 1 TBS Vanilla Extract
- First, Preheat the oven to 350 degrees and then place cupcake liners inside of a cupcake pan.
- Next, “cream” the coconut oil, erythritol, salt, stevia and extracts together in the food processor for 30 seconds.
- Add the eggs and coconut milk to the food processor and combine for about 30 seconds.
- Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so. Taste and adjust with more sweetener or cocoa powder as needed. The texture will be thick not runny like traditional cake batter.
- Spoon the cake batter into the cupcake liners, filling them up halfway. Place the cupcake tin in the oven for 30-35 minutes. Do a “toothpick test” to check the cupcakes after 30 minutes. The toothpick should be clean with no batter on it. The keto cupcakes should not “jiggle” in the middle when cooked fully.
- Let the cupcakes rest for 15 minutes on a cutting board. Unlike "normal" baking these cupcakes will taste 100% better once fully cooled. Freeze the cupcakes until they are ready to frost. Store the cupcakes in the refrigerator until they are ready to be served.
- First, melt the Coconut Butter in the microwave for about 30 seconds in 10 second intervals.
- Next, place the avocados to the food processor and blend until smooth. Next, add Mint extract to the food processor and pulse until smooth. Add the Powdered Erythritol to the food processor slowly, scraping the sides as you process until it reaches the consistency of frosting. Add more powdered Erythritol to thicken the frosting if needed.
- Next add the frosting to a piping bag with an open star tip. Swirl the frosting on each cupcake starting from the outside and working your way in. You should end up with more frosting than needed.
- Sprinkle shaved chocolate on top of each cupcake.
Once the cupcakes are frosted store them in the refrigerator. Once frosted the cupcakes should keep for 24 hours without losing their color.
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Serving Size1 Cupcake Frosted
Amount Per Serving Calories 204 Total Fat 19g Carbohydrates 2.6g Protein 4.5g