Keto Chocolate Cupcakes with Avocado Buttercream

Ingredients makes 12 cupcakes

• Muffins:
• 2 cups almond flour (200 g/ 7.1 oz)
• 1 cup granulated Swerve or Erythritol ((200 g/ 7.1 oz)
• ¹/₂ cup cacao powder or Dutch process cocoa powder (43 g/ 1.5 oz)
• 2 tsp gluten-free baking powder
• ¹/₂ cup melted virgin coconut oil (120 ml/ 4 fl oz)
• 4 large eggs
• 1 tsp sugar-free vanilla extract
• ¹/₄ cup unsweetened almond milk (60 ml/ 2 fl oz)
• Avocado buttercream:
• 2 very ripe avocados (400 g/ 14.1 oz)
• 1 cup powdered Swerve or Erythritol (160 g/ 5.6 oz)
• ¹/₄ cup cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
• 6 squares unsweetened 100% chocolate bar, melted (60 g/ 2.1 oz)
• 1 tsp sugar-free vanilla extract (4 g/ 0.1 oz)

Instructions

1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a cupcake pan with 12 liners.

2. In a large bowl mix together the dry ingredients, in a smaller bowl mix together the wet ingredients. Add the wet ingredients into the dry and mix well.

3. Divide the batter between the 12 cupcake liners. Transfer the cupcakes to the oven and bake 12-15 minutes or until a toothpick inserted into the middle comes out clean. Once cooked remove to cool completely before icing.

4. For the frosting, place all of the ingredients into a blender and blend until smooth. If the frosting is too thick add a bit of unsweetened almond milk to thin out.

5. Transfer the icing to a piping bag and ice each cupcake.

6. Enjoy or refrigerate to serve later.

7. Store in an airtight container in the refrigerator for up to 3 days.