Olena Islamkina shares a simple keto cupcake recipe with coconut flour: mix everything together, bake it, and you’re done!
Let’s talk about my research before the keto cupcake recipe itself. It turns out, there are two opposing cults. The Kitchen Scale Worshipers verify every gram, meticulously record the results of experiments in the recipe book, and deduce the formula for the perfect dish. The Eyes of Providence pour the ingredients as they come, change the proportions easily, start making soup, and end up with dessert. I am one of the latter, and I recommend using this simple keto muffin recipe as a thought guide rather than a clear instruction. Add “about” before each point – “you’ll need about three eggs,” for example – and then it’s up to you.
The dough for the keto cupcake is too thick – add sour cream. If it’s too thin, add more flour. Try the dough (it tastes good even raw) – do you need enough sweetness and chocolate flavor? If you find chocolate, nuts, or berries in the kitchen, add them all. It turned out to be total crap – don’t feel bad. Cooking is a process that is exciting in and of itself. In light of the crisis, this may sound a bit defiant. But on the other hand, you won’t get anything outright awful out of the ingredients, like for these chocolate muffins.
So post in the comments what came out. Don’t forget to specify: are you a Kitchen Scale Worshiper or an Eye of Providence?
- 3 eggs
- 10 g coconut flour (2 tbsp)
- 2 g psyllium (1 tsp)
- ⅓ tsp xanthan gum
- 30 g cocoa powder (2 tbsp)
- 90 g sour cream 30% (or Greek yogurt, 6 tbsp)
- 30 g erythritol
- 1 drop vanilla
- Mix all the ingredients with a fork or mixer. You should get a smooth light chocolate mass.
- Fill 8 silicone molds. Place in the oven for 10-12 minutes, until the tops are browned. Serve with butter or ghee.