Chocolate Mint Cupcakes with Swirl Frosting

Enjoy these tasty chocolate mint cupcakes with swirl frosting. They are great for people on a low-carb, keto, paleo, or GAPS diet. These muffins are moist, full of flavor, and topped with a creamy peppermint frosting. They are made with almond flour and erythritol.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/4 cup dark chocolate chips sugar-free or stevia sweetened
• 4 oz cream cheese, softened
• 2 tbsp powdered erythritol
• 1/4 tsp peppermint extract
• Green food coloring optional

Instructions:

Set the oven to 350F 175C and heat it up

Cut cupcake liners to fit inside a muffin tin

Put cocoa powder, baking powder, salt, and powdered erythritol in a bowl and mix them together

Vanilla extract, peppermint extract, eggs, and melted coconut oil should all be added

Mix everything together well

The dark chocolate chips should be carefully mixed in

Fill up each cupcake liner about two thirds of the way to the top with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool all the way down

Mix powdered erythritol, peppermint extract, and cream cheese in a different bowl until the mixture is smooth

For the swirl effect, you can add green food coloring if you want to

Put the frosting into a bag with a big star tip for piping

Add swirls of frosting to each cupcake after it has cooled

Put cupcakes in the fridge for at least 30 minutes before you serve them