Fall
Chocolate Fall Keto Cupcakes
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Loving the season of autumn as I do, I think about all the changes and beauty this season brings with it. It almost seems like a royal time of year with all the flaming magical colors and aromatic smells in the atmosphere, mystical in an eerie sort of way. That is why these Chocolate Fall Keto Cupcakes just rock!
These Chocolate Fall Keto Cupcakes remind me of a great poem:
Sing to me, Autumn, with the rustle of your leaves.
Breathe on me your spicy scents that flow within your breeze.Dance with me, Autumn, your waltz that bends the boughs of trees.
Now tell me all the secrets you’ve whispered to the seas.Sleep with me, Autumn, beneath your starlit skies.
Let your yellow harvest moon shimmer in our eyes.
Breathe on me your spicy scents that flow within your breeze.Dance with me, Autumn, your waltz that bends the boughs of trees.
Now tell me all the secrets you’ve whispered to the seas.Sleep with me, Autumn, beneath your starlit skies.
Let your yellow harvest moon shimmer in our eyes.
Kiss me, Autumn, with your enchanting spellbound ways
That changes all you touch into crimson golden days.
Love me, Autumn, and behold this love so true
That I’ll be waiting faithfully each year to be with you.
by Patricia L Cisco
 
Chocolate Fall Keto Cupcakes
You will need:
6 tbsp. Special dark cocoa powder
2 cups of Stevia sugar substitute
1 cup of almond flour
1/2 cup of coconut flour
2 tsp. of baking powder
1/2 tsp. of salt
1 tsp. coffee granules
1/2 cup non-fat sour cream
1/2 cup of melted butter
3 eggs room temp
1/2 cup unsweetened almond milk
Frosting
1 cup butter room temperature
5 cups Stevia powdered sugar
4 – 6 tbsp. heavy cream
Chocolate Leafs
2 cups dark Ghirardelli melting wafers
Directions:
Pre-heat oven to 350 degrees.
Line two muffin tins with cupcake liners.
Combine the sugar, almond and coconut flours, cocoa, Coffee granules, baking powder and salt.
Set bowl aside.
In a small bowl combine the almond milk, sour cream and melted butter.
In a large stand-up mixer set to low add the milk mixture to all the dry ingredients.
Mix till well combined.
Next add the eggs and mix until combined.
Pour batter into the cupcake tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
Frosting
In a mixing bowl, add the butter, powdered sugar and whipping cream.
Mix on low until the powdered sugar is incorporated.
Turn the mixer on high and whip for about 2 minutes until light and fluffy.
Divide the frosting into three small bowls.
Add 1 color to each bowl of frosting.
Add as much or as little to get your desired color.
Using a large piping bag add your star tip first.
Place the three colors of frosting in the piping bag.
Twist the top of the piping bag at top to push the frosting now to the opening.
Add a nice tall swirl of frosting to each cupcake.
Garnish with chocolate leaves.
Leafs
Place your chocolate in a microwave safe bowl.
Place in microwave and cook for 30 seconds.
Lightly stir and repeat until the chocolate is melted.
Pour the chocolate into a plastic icing bottle
Begin to create your leafs on parchment paper that you placed on a baking sheet.
Allow to dry for 1 hour.
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