Keto Peppermint Cupcakes

Ingredients:

For the cupcakes:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/2 cup erythritol (or your favorite keto sweetener)
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

For the frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/3 cup powdered erythritol (adjust to taste)
• 1/2 tsp peppermint extract
• Optional: A few drops of natural red food coloring or crushed sugar-free peppermint candies for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tray with cupcake liners.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat eggs, erythritol, almond milk, melted butter, peppermint extract, and vanilla extract.
4. Slowly add dry ingredients into the wet and mix until smooth.
5. Divide batter into cupcake liners (about 2/3 full).
6. Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool completely.

To make frosting:

1. Beat cream cheese and butter until fluffy.
2. Add in sweetener and peppermint extract. Beat again until smooth.
3. Optional: Add food coloring for a peppermint look.
4. Frost the cupcakes once fully cooled. Garnish if desired!