Tender pecan flour chocolate cupcakes with sugar-free caramel frosting and toasted pecans. Heavenly low carb and grain-free dessert for pecan turtle lovers!
Chocolate, caramel, and pecans, oh my! I made these Keto Turtle Cupcakes back in December for my husband’s birthday and I swear I’ve been dreaming about them ever since.
His birthday comes right on the heels of Christmas when everyone is rather sick of sweets and heavy meals. And usually, at that point, I am sick of baking.
But because he’s spent a lifetime of being a birthday afterthought, I always try to do something special for him. And cupcakes make things easy on both of us since they are less effort than a full cake.
So I presented him with a few options and he chooses Turtle Cupcakes. Smart man, wouldn’t you agree?
HOW TO MAKE KETO TURTLE CUPCAKES
These delicious keto treats feature a chocolate cupcake, a creamy caramel frosting, and toasted pecans.
KETO CHOCOLATE CUPCAKES
I could have made these in many possible ways but this time, I chose to use pecan flour. Why? Because they are turtle cupcakes, which by their very definition contain pecans.
You don’t have to use the pecan flour, as I realize it’s yet another ingredient to buy. You can use almond flour or sunflower seed flour. And if you really want to, you can make coconut flour chocolate cupcakes instead.
- 1 1/2 cups pecan flour (or almond flour)
- 1/2 cup granulated Swerve Sweetener
- 3 tbsp cocoa powder
- 3 tbsp unflavoured whey protein powder
- 1 1/2 tsp baking powder
- 1/2 tsp espresso powder (optional, enhances chocolate flavor)
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup hemp milk (or nut milk of choice)
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
-
Preheat the oven to 325F and line 9 muffin cups with parchment or silicone liners.
-
In a large bowl, whisk together the pecan flour, sweetener, cocoa powder, whey protein, baking powder, espresso powder, and salt.
-
Stir in the eggs, hemp milk, butter, and vanilla extract until well combined. Divide the batter among the prepared muffin cups.
-
Bake 20 to 30 minutes, until the tops, are firm to the touch. Remove and let cool completely.
