Keto Cookies and Cream Cupcakes

5 from 1 vote

Prep Time1 10

Cook Time35

Total Time1 45

Course: Dessert, Snack

Keyword: keto cookies and cream, keto cookies and cream cupcakes, keto oreo cupcakes

Servings: keto oreo cupcakes

Calories: 324kcal

1/2 cup almond flour 56g
1/2 cup unsweetened cocoa powder 45g
2 tbsp coconut flour 14g
1 1/2 tbsp arrowroot starch 11g
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp xanthan gum
1/4 teaspoon salt
1/2 cup light or heavy cream room temperature, 120ml (18% if you are Canadian is what I use! Light Cream/heavy cream can also work here)
1 tsp white vinegar
1/3 cup coconut oil 80g
6 tbsp powdered monkfruit erythritol sweetener 72g (use 1/2 cup or 96g if using granular!)
1/2 cup Sukrin brown sugar sweetener 96g
2 large eggs at room temperature
2 teaspoons vanilla extract

1 boston cream filling recipe see Boston Cream Donuts recipe and follow directions there to make it *You could also try making this with 1/2 a prepared Simply Delish Vanilla Pudding Mix instead if you find that easier! (USE SAMMYSAM FOR 10% OFF)
1/2 cup heavy cream 120g
1 tsp vanilla extract
1/2 cup powdered monkfruit erythritol sweetener 96g
3/4 cup cream cheese softened, 180g

3 tbsp butter softened
5 tbsp sweetener 2 tbsp swerve, 1 truvia
1 tsp egg white You can use some of the leftovers from the boston cream recipe for this!
black food colouring
1/4 tsp vanilla extract
1/4 cup cocoa powder 24g
3 tbsp coconut flour 21g
1 tsp cornstarch
pinch of each: xanthan gum baking soda, salt

Pre-heat oven to 350*F.
In a bowl, whisk together the cupcake dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or small bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk ones more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Line and grease 10 muffin tins lightly with oil. Use a muffin scoop to evenly disperse the batter among the tins.
Bake the muffins for 22-24min. The tops should be risen and won't sink easily when lightly touched with a finger.
Let the muffins cool fully before removing from the tray. Meanwhile we can make the cookie and filling.

Add the butter and sweetener to a small bowl and beat (with a mixer or just a fork since it's a smaller amount) until smooth.
Add the egg white and black food colouring and beat again until combined.
Add your dry ingredients and stir well until smooth, add more black food colouring if needed.
Press the mixture out over a parchment lined baking sheet, it doesn't have to be any perfect shape since we'll just be breaking it up later!
Then bake at 350*F for ~8-9min. Let it cool before breaking into pieces.

Make the Boston Cream Custard following the steps in the recipe HERE. Then scrape it into a small bowl and set it aside to cool while you make the rest of your filling.
In a large mixing bowl, beat the heavy cream until stiff peaks almost start to form. Add the sweetener and vanilla extract and beat again just until it's the texture of regular whipped cream.
In another bowl, beat the cream cheese until light and fluffy.
To bring everything together, add the custard and cream cheese to the whipped cream and beat well until smooth and thick.
Bringing It All Together
Break your cookie into pieces and add it to the filling mixture, stir gently to combine (I like to reserve a little for topping later).
Use a long and thin cookie cutter or what I use, the end of a turkey baster (lol) to cut out holes out of the center of the cupcakes. You want to press ALMOST to the bottom but you still want a thin bit of cupcake left. Repeat this for all of the cupcakes.
Use a piping bag with an open end or a plastic ziplock bag with the end cut off to pipe the filling into the cupcakes, then top them in a circular motion as you would regular cupcakes.
Sprinkle any additional keto oreo cookie you reserved and you're done! Chill for ~30min then you can serve them at room temperature if you wish. Enjoy your Keto Cookies and Cream Cupcakes!

Temperature of ingredients is always important in a recipe like this. Make sure your cream cheese is softened, eggs are room temperature, coconut oil is melted, heavy cream in the cupcakes is room temperature and heavy cream and boston cream in the frosting is COLD.
I like to break my oreo cookie into some larger and some smaller pieces, just make sure they are large enough to go through the opening in the piping bag. You can also use some for topping like I did at the end if you want.
If you don't want to make the Boston Cream in this recipe, you can also use half of a prepared Simply Delish Vanilla Pudding Mix for a similar flavour. (Use SAMMYSAM for 10% OFF)
To lower the carbs of this recipe, you can use heavy cream to make the cupcakes themselves, you also will likely not need all of the topping so take them into account as well. These are also just really great chocolate cupcakes on their own if you want to add your own frosting!
If you don't have Sukrin brown sugar sweetener, you can also sub more regular sweetener and just add 1 tsp molasses for the same flavour (or skip the molasses all together)

Serving: 1keto oreo cupcake | Calories: 324kcal | Fat: 28.5g | Protein: 6g | Carbohydrates: 6.5g