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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.
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
6 tbsp. Special dark cocoa powder
2 cups of Stevia sugar substitute
1/2 cup non-fat sour cream
1/2 cup unsweetened almond milk
1 cup butter room temperature
5 cups Stevia powdered sugar
2 cups dark Ghirardelli melting wafers
Pre-heat oven to 350 degrees.
Combine the sugar, almond and coconut flours, cocoa, Coffee granules, baking powder and salt.
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.
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.
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.
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.
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.
Begin to create your leafs on parchment paper that you placed on a baking sheet.
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