Valentine’s Day is approaching and you know what that means?! Chocolate! Enjoy your special day this year guilt-free with one (or two, or three) of these sugar-free and keto friendly chocolate filled desserts.
Keto Chocolate Cupcakes with Raspberry Buttercream Frosting
What You'll Need:
Chocolate Cake:
- 1 package of Keto and Co's Chocolate Cake Mix (also on Amazon)
- 4 large eggs
- 6 Tbsp butter (3/4 stick), melted
- 1/2 tsp cider vinegar
Buttercream Frosting:
- 1 package of Keto and Co's Buttercream Frosting Mix (also on Amazon)
- 1 Tbsp lemon juice or 1/2 Tbsp cream of tartar
- 1 1/2 cup butter (3 sticks), softened
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- 6 oz of raspberries
Cooking Instructions:
Chocolate Cake:
1. Preheat oven to 350F and grease cupcake tin. Batter will make 9 cupcakes
2. Beat cake mix, eggs, and butter in mixing bowl until smooth
3. Let batter sit 30 seconds, then stir in cider vinegar
4. Spread batter evenly in the cupcake tin
5. Bake until lightly browned: 15-20 minutes
6. Let cool completely in pan before removing and frosting.
*Cake will be soft when removed from the oven. This is normal. It will firm as it cools.
Buttercream Frosting:
1. Combine frosting mix and 5 Tbsp water in a small saucepan to make a thick paste
2. Cook mixture over low heat, stirring constantly until it becomes smooth, thick and white and edges begin to bubble (190-200 F). Remove from heat
3. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature
4. In a large mixing bowl, combine butter, vanilla, and salt with an electric mixer
5. Add raspberries and blend until smooth
6. Optional: Top 1-2 raspberries on top of the cupcake
Easy 6-Minute Air Fryer Keto Lava Cake
What You’ll Need:
-1 bag of Keto and Co Keto Chocolate Cake Mix
-4 large eggs
-6 Tbsp of butter
-½ tsp apple cider vinegar
-3.75” X 1.5” ramekins
-Air fryer
Cooking Instructions:
- Beat the Keto and Co Keto Chocolate Cake Mix, eggs and butter in a mixing bowl until smooth. Let sit for 30 seconds and then stir in the cider vinegar.
- Fill each ramekin with 3 scoops of the cake batter.
- Bake at 375 for 6 minutes, add your favorite lava cake toppings and enjoy!
Chewy Keto Peanut Butter Brownie Sandwiches
What You'll Need:
Cooking Instructions:
- Preheat oven to 350F and line baking sheet with parchment paper
- Melt peanut butter in the microwave and pour into prepared pan. Then, freeze for 60 minutes. Lift frozen peanut butter out of the dish and keep in freezer while preparing brownies
- Empty keto brownie mix into a medium bowl
- Beat 3 eggs lightly in a small bowl, then add to brownie mix with melted butter or oil. Mix until it's a combined and smooth texture
- Pour half of the brownie mixture into greased baking pan or parchment paper. Add frozen peanut butter on top of the brownie mix. Then pour the remaining batter on top and smooth out.
- Bake for about 35 minutes. Let cool before evenly slicing into squares
- Optional: Top with melted chocolate, peanut butter, and flaky sea salt
Keto Red Velvet Cupcakes With Buttercream Frosting
What You'll Need:
- Electric mixer
Ingredients for Cake Mix:
- 1 package of Keto and Co's Chocolate Cake Mix (also on Amazon)
- 1/2 Tsp cider vinegar
- 4 large eggs
- 6 Tbsp butter (3/4 stick), melted
- Red food coloring
Note: You can also use Keto and Co's Vanilla Cake Mix, add in red food coloring and 2 1/2 Tbsp unsweetened cocoa powder.
Ingredients for Frosting Mix:
- 1 package of Keto and Co's Frosting Mix (also on Amazon)
- 1 Tbsp lemon juice or 1/2 Tbsp cream of tartar
- 1 1/2 cup butter (3 sticks), softened
- 1 Tbsp vanilla extract
- 1/4 tsp salt
Cooking Instructions:
Cake Instructions:
1. Preheat oven to 350 F and grease or line a cupcake tin.
2. Beat cake mix, eggs, and butter in mixing bowl until smooth (if using Vanilla Keto Cake Mix, mix in cocoa powder)
3. Let batter sit for 30 seconds, then stir in cider vinegar
4. Add food coloring until red velvet color is achieved (like the picture)
5. Spread batter evenly in a prepared cupcake tin. Bake lightly browned: 15-20 minutes
6. Let cool completely in pan before removing and frosting
Frosting Instructions:
1. Combine frosting mix and 5 Tbsp water in a small saucepan to make a thick paste
2. Cook mixture over low heat, stirring constantly until it becomes smooth, thick, and edges begin to bubble (190-200 F). Remove from heat
3. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature
4. In a large mixing bowl, combine butter, vanilla, and salt with an electric mixer
5. Add frosting mixture to butter and whip until light and smooth, scraping sides of bowl occasionally
14. Once cupcakes cool, add frosting!
Mint Chocolate Pudding and Whipped Mint Cream
What You'll Need:
Mint Pudding:
-1 package of Keto and Co Chocolate Peppermint Decadent Dessert (also on Amazon)
- 2 cups of Almond Milk (divided)
- 1/4 cup of heavy cream
Mint Cream: (single serving - double, triple for larger qty)
- 3 Tbsp whipping cream
- 1/2 tsp of mint extract
- 1 tbs Wondrose (also on Amazon) and 1/2 tsp of water
Decadent Dessert Instructions:
1. Combine dessert mix with 1 cup almond milk, stir. Wait 3 minutes, then stir until smooth.
2. Heat mixture over low heat, stirring constantly until there are no visible granules (3-5 minutes). Do not boil
3. Remove from heat, add butter (or coconut oil) and stir until blended. Stir in 1 additional cup almond milk and 1/4 cup heavy cream (or more almond milk)
4. Pour into 6 half-cup ramekins. Cool to room temperature, then cover and refrigerate for 6 hours or overnight
Mint Cream Instructions:
1. Mix Wondrose and 1/2 tsp of water.
2. Use small coffee frother or hand mixer to whip together whipping cream, mint extract and Wondrose sugar replacer. I find it best to make the cream fresh each time I enjoy a serving.
2. Once the pudding is set, top with the mint cream and if you are feeling extra decorative, add a mint leaf!
The Best Gooey Keto Chocolate Chip Cookie Recipe
What You'll Need:
Cooking Instructions:
- Preheat oven 350F
- Mix cream lard, butter, milk, vanilla, and additional flavorings
- Add in egg and mix well until smooth
- Add Keto Pancake and Waffle Mix. Fold in chocolate chips.
- By using a small cookie or ice cream scooper, scoop 12 to make cookies
- Bake for about 12 minutes in the oven
Heart-Shaped Red Velvet Keto Pancakes
What You'll Need:
For Pancakes:
- 1/2 cup Keto and Co's Pancake Mix (also on Amazon)
- 3 large eggs, beaten (for pancake preparation)
- 2 Tbsp nut milk or water (for pancake preparation)
- 1 Tbsp preferred oil (for pancake preparation)
- 1 Tbsp cocoa powder
- 1 tsp apple cider vinegar
- 1 tsp Red Velvet Extract (not necessary, but enhances flavor)
- 3 drops of organic red food coloring
For Cream Cheese Drizzle:
- 3 oz of cream cheese (softened)
- 30 ml of nut milk
- 3 Tbsp Wondrose Sweetener (also on amazon)
For Pancake Shaping:
- Large cookie cutter (heart-shaped)
Cooking Instructions:
1. Combine eggs, nut milk, cider vinegar, red velvet extract and oil in a medium bowl.
2. Add pancake mix and cocoa powder to wet ingredients and sit until smooth
3. Add in food coloring until fully incorporated
4. Heat nonstick skillet on low heat (level 3-4). Grease cookie cutter or pancake shaper and place on skillet. Fill the shape with the mix, the amount will vary in size of the shape.
5. Cook until small bubbles appear, remove the cookie cutter and flip to cook on the opposite side.
6. In between pancake batches make your drizzle by mixing together softened cream cheese, nut milk and Wondrose. If the drizzle is too stiff, microwave in 15-second intervals or add more nut milk.
7. Add the desired amount of drizzle on to the top of pancakes
Keto Cream Cheese Chocolate Brownies
What You'll Need:
-1 package Keto and Co Chocolate Fudge Brownie Mix
-3 eggs
-6 oz (1 1/2 sticks) melted butter or melted coconut oil
Cream Cheese Topping
-1 package (8oz) cream cheese, softened
-1 egg
-1/3 cup Wondrose (hydrated with 4 tsp water)
-1/2 tsp vanilla
Cooking Instructions:
- Preheat oven to 350F
- Empty brownie mix into medium bowl.
- Beat 3 eggs lightly in small bowl, then add to brownie mix with melted butter or oil. Mix until combined.
- Pour brownie mixture into greased 6"x8" baking pan. Spread evenly.
- Mix softened cream cheese, egg, erythritol, and vanilla until smooth.
- Spoon dollops of the cream cheese mixture on brownie mix in baking pan, leaving gaps.
- To make swirls, draw a sharp knife across the top of the brownie mix in straight lines or circles, pulling edges of cream cheese into brownie mixture.
- Bake according to brownie mix directions, 30-35 minutes or until firm to the touch. Allow to cool thoroughly before cutting and serving.
Double Chocolate Chip Keto Cookie
What You'll Need:
- Keto and Co Chocolate Cake Mix (also on Amazon)
- 1 stick butter
- 2 eggs
- ½ cup coconut flour
- ChocZero keto chocolate chips
Cooking Instructions:
- Preheat oven to 350 degrees
- In a medium bowl, pour in your Keto and Co Chocolate cake mix
- In a separate skillet, brown one stick of butter (wait until you see some dark flecks on top and it smells like caramel)
- Let the butter cool off to the side. In the meantime, add your flour and 2 eggs to your bowl and mix together
- Add your cooled butter and mix well
- Pour in your chocolate chips
- Bake for 14 minutes & let them cool a bit before transferring them or serving and ENJOY!
Keto Strawberry Milkshake Cupcakes
What You'll Need:
- Sugar-free sprinkles from @thesprinklecompany
- 9 x sugar-free chocolate-covered dipped strawberries (dipping made with melted @ChocZero and sprinkled with @thesprinklecompany sugar dust)
- Electric mixer
Keto Chocolate Cake Mix:
- 1 package of Keto and Co's Chocolate Keto Cake Mix (also on Amazon)
- 1/2 Tsp cider vinegar
- 4 large eggs
- 6 Tbsp butter (3/4 stick), melted
Strawberry Whipped Center:
- 1/4 cup Wondrose Sugar Alternative (also on Amazon)
- 1 Tbsp heavy cream
- 50 ml nut milk
- 1/4 tsp strawberry extract
- 3 oz cream cheese
- Pink food coloring
Strawberry Milkshake Frosting:
- 1 package of Keto and Co's Buttercream Frosting Mix (also on Amazon)
- 1 Tbsp lemon juice OR 1/2 Tbsp cream of tartar
- 1 1/2 cup butter (3 sticks), softened
- 6 drops of @oooflavors strawberry milk concentrate
- 2-4 drops of pink food coloring
- 1/4 tsp salt
Cooking Instructions:
1. Preheat oven to 350 F and line or grease a cupcake tin
2. Beat cake mix, eggs, and butter in mixing bowl until smooth
3. Let batter sit for 30 seconds, then stir in cider vinegar
4. Spread batter evenly in a prepared cupcake tin. Bake lightly browned: 15-20 minutes
5. Let cool slightly, use a thumb to press down centers of the cupcake to make room for filling
6. In a separate bowl, use a whisk or hand mixer to whip together all ingredients in the center filling: Wondrose, heavy cream, nut milk ,strawberry extract , cream cheese, and pink food coloring. Fill cupcakes when completely cooled
7. For frosting preparation, combine frosting mix and 1 Tbsp water in a small saucepan to make a thick paste
8. Cook mixture over low heat, stirring constantly until it becomes smooth, thick, and edges begin to bubble (190-200 F). Remove from heat
9. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature
10. In a large mixing bowl, combine butter, strawberry milkshake flavor concentration, food coloring and salt with an electric mixer
11. Add frosting mixture to butter and whip until light and smooth, scraping sides of bowl occasionally
12. Once cupcakes cool, add the frosting!
Decorations:
To get the "milkshake" look, make a big circle of frosting around the outer edges and dip into sugar-free sprinkles. Then fill in the inner circle using a swirling motion to make a dollop of frosting. Sprinkle sugar dust sprinkles to the dollop. Add a sugar-free dipped chocolate cover strawberry and cut two paper straws to finish the look (see picture above for the full visual).
