OK, so I have to confess something, there’s only so much bacon and cheese I can eat. It tastes good, but I still have the biggest sweet tooth of all and chocolate is my one true love!

The hardest part of being on the keto diet has been giving up baking and desserts. I am the last person who can lecture you on giving up sugar and dessert. Pretty sure that I could be okay eating dessert only for the rest of my life! Ok, so I might die young, but at least I’ll know that I fulfilled life with my first love. It’s been especially hard with the wedding coming up, and in fact, with the planning I feel more pressure to make sure people have good desserts at my wedding, than alcohol! #chocoholic – gotta live up to that reputation!

IMG_1877.jpgBeing on keto doesn’t mean I started hating sugar, it just means that I avoid it, and find ways to bake around it.

So, here I am sharing some of my keys on keto dessert success:

  • Whipped cream is definitely keto friendly! – Yes, that’s right, creamy, can fool yourself it’s ice cream treat
  • Almond flour and coconut flour are worth the investment  – I know almond flour can be something you have to wait for your next pay cheque, but I’ll tell you that the investment is well worth it!
  • Stevia is gross! Nope, contrary to popular belief, stevia is not your only sugar sub option.  After tons of research, there’s a ton of sugar substitute options, and just as many options to go along with them – try them and see what floats your fancy.
  • Hoard all the mug cake recipes you find! Cake in the microwave – on demand? Nothing makes a better munch-on-this-while-I-binge-Netflix replacement
  • Peanut butter + whipped cream = heaven; add some chocolate chips and you’ll be happy! I guarantee it!
  • Avocado pudding is way over hyped – repeat after me – chocolate avocado pudding doesn’t replace chocolate mousse! Either I’m doing this wrong; or avocado is best left to guac – after my umpteenth attempt at avocado chocolate pudding, I’ve given up! There’s nothing I can do that can save these!

IMG_1905.jpg

But today is not about the failures. It’s about the successes.  The first reaction most people have when hearing I’m on keto is – how are you going to give up baking? Not going to lie, that was one of my first thoughts. Baking in the kitchen is my happy place and I’ve never met a cookie recipe I couldn’t work. I’ve judged many, but still will eat them all! I thought going on this keto diet would mean that I’d have to give up baking – my true love.

But 8 weeks later, I’ve had so much success with this moist, zucchini chocolate cupcake with peanut butter frosting. My first keto success, that I don’t have to preface with – this recipe is keto. You can eat it, and won’t even realize it’s keto friendly! I dare you to try this!

A one bowl gloriously chocolatey cupcake that took all my doubts away! I myself can’t wait to bake another batch!

Cheers,

Anum


 

 


Cake

  • 2 eggs
  • 1/4 cup Swerve
  • 1/4 cup butter
  • 2 Tablespoons unsweetened cocoa powderIMG_1854.jpg
  • 1/2 teaspoon vanilla extract
  • 1 cup zucchini shredded
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt omit if using salted butter
  • 1/2 teaspoon cinnamon
  • Instant coffee
  • 2 tbsp cream
  • 1/4 cup almond milk

Frosting

  • 1/2 cup butter
  • 1/2 cup peanut butter natural Kraft Peanut Butter
  • 2 tbsp cream

How-to:

Prep: Preheat the oven to 350F degrees. Prepare cupcake liners in muffin tin, or grease the muffin tin

Cakes:

  1. Cut up zucchini into small pieces. I used prepared zucchini noodles and chopped them up coarsely.
  2. Add 1 tbsp instant coffee to 1 tsp to boiling water (add more if needed to dissolve)
  3. Combine dry ingredients in a bowl (cocoa powder, almond flour, coconut flour, baking soda, baking powder, salt, cinnamon)IMG_1854.jpg
  4. Beat the 2 eggs together with sugar and butter
  5. Add almond milk
  6. Add the cream and instant coffee and mix well.
  7. Slowly fold  in the dry ingredients,  a third at a time
  8. Add the zucchini and fold – do not over mix
  9. Pour into prepared muffin tins and bake for 20-25 minutes until toothpicks come out clean.

Frosting:

  1. Combine the peanut butter and butter and mix well. Hand mixers will be your best friend.
  2. Keep mixing until light and fluffy.
  3. Add the cream and mix until combined

Cupcakes

  1. Cool cupcakes till ready to frost
  2. Pour frosting into a piping back
  3. Frost cupcakes
  4. Enjoy!
Advertisements