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Almond Joy & Mounds Mini Pastel Colored Coconut Cupcakes | Low Carb | Keto
These mini Pastel Colored Coconut Cupcakes are prefect for Easter. The colored coconut is so much fun to make. Coloring coconut flakes takes less than 1 minute, and It's a great way to get the kids in the kitchen with you. The chocolate and coconut combination is just like eating a mounds or almond joy candy bar but in low carb/keto cupcake form. These mini cupcakes were made using Kawaii Treats and Eats Low Carb / Keto friendly Dark Chocolate Cake Mix. All you need to do is make and bake the cupcakes according to the directions on the package. Top each cupcake with a delicious coconut cream cheese frosting, colored coconut flakes, and almonds if you feel like a nut!
Sometimes you feel like a nut, sometimes you don't... you decide when you are making these. If you're a nut, top the cupcakes with sliced or slivered almonds, if you're not a nut ... just leave as is topped with the coconut cream cheese frosting and colored coconut flakes.
Almond Joy & Mounds Mini Pastel Colored Coconut Cupcakes | Low Carb | Keto
Chocolate Cupcakes
Ingredients:
1 pkg Kawaii Treats & Eats Dark Chocolate Cake Mix
Almonds (optional)
Vanilla extract
Eggs
Butter
12 mini cupcake wrappers
Note: (use coupon DEB15 to receive 15% off your purchase Directions: 1. Make cupcakes according to the package directions. For mini cupcakes you will need less baking time. Cool and set aside.
Colored Coconut
Ingredients:
1 cup unsweetened coconut flakes, divided
Neon Food Coloring, such as this
Directions:
1. Place 1/4 cup of unsweetened coconut flakes in a plastic container, add 2 drops of food coloring. Place top on the container. Shake vigorously until coconut flakes are colored.
Cream Cheese Frosting
Ingredients:
6 oz cream cheese, softened
2 Tablespoons butter, softened
1/4 teaspoon vanilla extract (for extra coconut flavor, replace vanilla with coconut extract)
1 to 2 teaspoons heavy whipping cream (optional)
1/4 cup Swerve, confectioners style (or sweetener of choice)
Directions: 1. In a small bowl, beat softened butter and cream cheese until well blended.
2. Add confectioners style Swerve and vanilla. Beat until creamy. If frosting is too thick, add in 1 to 2 teaspoons of heavy whipping cream.
Assemble Cupcakes:
1. Frost each cupcake with cream cheese frosting
2. Dip and roll the top each frosted cupcake into the desired colored coconut flakes. Optionally, you may sprinkle the coconut flakes on top of each frosted cupcake.
Mini Muffin Pans work perfect for these mini Coconut Cupcakes
