These Keto Irish Coffee Cupcakes are the perfect low-carb and gluten-free chocolate treat to celebrate St Patrick’s Day with.
Looking for more keto chocolate dessert recipes? Give these Keto Chocolate Thumbprint Cookies or
Keto Chocolate Chip Cookies a try!
Keto Chocolate Chip Cookies a try!
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MORE KETO CHOCOLATE RECIPES
Keto Double Chocolate Chip Cookies | Keto Chocolate Nut Butter Fudge
Oh, my darling foodies, I am so happy to bring you this recipe today!
Years ago St Patrick’s Day was my excuse to hit the pub and indulge in a few Irish-ish adult beverages.
Irish Margaritas, Fuzzy Leprechauns, Irish Flag Shots, and of course the ever-popular green beer!
Now that I am older, I am more about the food, so I look forward to my Corned Beef and Cabbage, and after that using the leftovers to make Corned Beef Hash or Keto Reuben Sliders. Being from So Cal, I have enjoyed quite a few corned beef tacos as well!
But, lately, I have been just a tad obsessed with sweets.
Maybe it is because I fell off the keto wagon a bit in 2020.
Helloooooo carbs = comfort food to me.
So, now that I am determined to get back on track my mind is telling me that sweets are my BFF.
That is fine, as long as there are keto sweet treats like these Keto Irish Coffee Cupcakes 😊
P.S. I am working on a recipe for Keto Thin Mint Cookies as we speak!
INGREDIENTS NEEDED TO MAKE KETO IRISH COFFEE CUPCAKES
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
For the cupcakes
- Wholesome Yum superfine almond flour
- Psyllium husk powder
- Wholesome Yum coconut flour
- Gluten-free baking powder
- Xanthan gum
- Grass-fed butter
- Heavy cream
- Dutch all-natural cocoa powder
- Instant espresso coffee powder
- Pink sea salt
- Besti monk fruit with allulose
- Eggs
For the frosting
- Heavy cream
- Instant espresso coffee powder
- Grass-fed butter
- Besti monk fruit and allulose powdered sweetener
- Irish whiskey
- Choczero dark chocolate
HOW TO MAKE KETO IRISH COFFEE CUPCAKES
For the cupcakes
STEP 1
Preheat oven to 350 degrees F.
STEP 2
Place paper liners in a muffin pan set aside.
STEP 3
Add almond flour, psyllium husk, coconut flour, baking powder, and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
STEP 4
Add butter, heavy cream, cocoa powder, instant espresso coffee powder, and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave 10 seconds at a time). Remove from heat and allow the mixture to cool slightly.
STEP 5
Add in the sweetener and then one egg at a time, whisking well after each one until completely incorporated.
STEP 6
Add the flour mixture, whisking continuously until fully blended (about a minute).
STEP 7
Divide the batter into the prepared muffin pan.
STEP 8
Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
STEP 9
Allow the cupcakes to cool for at least 15 minutes in the muffin pan. They’ll be particularly fragile right out of the oven, so you need to let them set.
For the frosting
STEP 1
Combine the cream and the coffee in a small saucepan. Stir over low heat until the coffee is dissolved.
STEP 2
Let the mixture cool down to room temperature.
STEP 3
Beat the butter and the sweetener until almost white and fluffy.
STEP 4
Add the coffee and cream mixture in thirds, beating quickly after each addition until all the cream has incorporated into the butter.
STEP 5
Add the whiskey and beat until well mixed. Don’t overbeat.
STEP 6
Transfer frosting to a piping bag with a tip and decorate each cupcake.
Grate dark chocolate on top if wanted.
Grate dark chocolate on top if wanted.
FAQS ABOUT KETO IRISH COFFEE CUPCAKES
I don’t have psyllium husk powder, is it necessary? Yes and no. Psyllium husk powder helps baked goods retain moisture. If you don’t have psyllium husk powder but do have golden flaxseed meal you can grind it in a coffee grinder to make it a powder.
Do I have to use Dutch cocoa powder, can I just use regular cocoa powder? I love the deep rich flavor that Dutch cocoa gives these muffins. That being said, if you can use regular cocoa powder if you don’t want to buy the Dutch (although I highly recommend it for all of your chocolate baked goods). Just make sure it is cocoa and not cacao.
Can I make the frosting without the whiskey? Absolutely, just add 1 teaspoon of pure vanilla extract instead.
How do I store the leftover Keto Irish Coffee Cupcakes? You can store your cupcakes in an airtight container in the refrigerator for up to 2 days.
Last thoughts about Keto Irish Coffee Cupcakes
There are just a few things I wanted to comment on about making these cupcakes.
If you want to intensify the chocolate and coffee flavors in these cupcakes you can bloom your cocoa and espresso powder in the butter and heavy cream before adding it to the dry ingredients. Just heat the butter, heavy cream, cocoa powder, and salt in a large heatproof bowl over a water bath whisking constantly (or use the microwave in 15 to 30-second bursts). Then remove from the heat and allow the mixture to cool slightly before adding it to the dry ingredients.
When it comes to sweeteners I love the Besti Monk Fruit and Allulose Blend for just about all of my recipes because it doesn’t have the cooling effect that erythritol can have. You can also use a xylitol-based sweetener to avoid aftertaste but I chose not to use it because I have dogs and xylitol is highly toxic to them. I don’t feed my pups chocolate (of course) but they can be naughty and will get into things they shouldn’t so I just prefer to not even have it in the house.
I use psyllium husk powder in this recipe to produce a denser, more fudgy, cupcake. If you want a lighter texture (although they will still be fudgy) you can use golden flaxseed meal, just make sure to grind it into a fine powder before using it.
When it comes to the flours I only use Wholesome Yum superfine almond flour and organic coconut flour. I have tried several brands and this by far (to me) is the best.
MORE KETO ST PATRICK’S DAY RECIPE IDEAS
Keto Irish Coffee Cupcakes
Yield: 9 cupcakes
Prep time: 10 MinCook time: 35 Mininactive time: 10 MinTotal time: 55 Min
These Keto Irish Coffee Cupcakes are the perfect low-carb and gluten-free chocolate treat to celebrate St Patrick’s Day with.
Ingredients
For the cupcakes
- 1/2 cup Wholesome Yum superfine almond flour
- 2 tablespoons psyllium husk powder
- 2 teaspoons Wholesome Yum coconut flour
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon xanthan gum
- 1/4 cup unsalted grass-fed butter, room temperature
- 2 tablespoons heavy cream
- 1/3 cup Dutch all-natural cocoa powder
- 1 tablespoon instant espresso coffee powder
- 1/4 teaspoon pink sea salt
- 1/2 cup Besti monk fruit with allulose
- 2 eggs, room temperature
For the frosting
- 1/4 cup heavy cream
- 2 teaspoons instant espresso coffee powder
- 1 stick unsalted grass-fed butter, softened
- 1 cup Besti monk fruit and allulose powdered sweetener
- 1 tablespoon Irish whiskey
- Choczero dark chocolate, grated on top (optional)
Instructions
For the cupcakes
- Preheat oven to 350 degrees F.
- Place paper liners in a muffin pan set aside.
- Add almond flour, psyllium husk, coconut flour, baking powder, and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
- Add butter, heavy cream, cocoa powder, instant espresso coffee powder, and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave 10 seconds at a time). Remove from heat and allow the mixture to cool slightly.
- Add in the sweetener and then one egg at a time, whisking well after each one until completely incorporated.
- Add the flour mixture, whisking continuously until fully blended (about a minute).
- Divide the batter into the prepared muffin pan.
- Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for at least 15 minutes in the muffin pan. They’ll be particularly fragile right out of the oven, so you need to let them set.
For the frosting
- Combine the cream and the coffee in a small saucepan. Stir over low heat until the coffee is dissolved. Let the mixture cool down to room temperature.
- Beat the butter and the sweetener until almost white and fluffy.
- Add the coffee and cream mixture in thirds, beating quickly after each addition until all the cream has incorporated into the butter.
- Add the whiskey and beat until well mixed. Don’t overbeat.
- Transfer frosting to a piping bag with a tip and decorate each cupcake.
- Grate dark chocolate on top if wanted.
- The cupcakes keep well, stored in an airtight container in the fridge, for 3 to 4 days.
Calories
437.56
Fat (grams)
41.24
Sat. Fat (grams)
21.66
Carbs (grams)
11.05
Fiber (grams)
4.91
Net carbs
6.14
Sugar (grams)
2.32
Protein (grams)
7.04
Sodium (milligrams)
373.81
Cholesterol (grams)
126.55
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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