Keto Chocolate Sour Cream Cupcakes

Ingredients

4 ounces baking chocolate
2 cups of sugar substitute
1 cup of finely milled almond flour ( Measure and sift the almond flour for best results)
½ cup of coconut flour
3 teaspoons of baking powder
½ teaspoon of sea-salt
1 cup of strong coffee , room temperature not hot
½ cup full fat sour cream
½ cup of melted butter cooled
2 large eggs

Instructions

Pre-heat oven to 350 degrees. Line two 12 capacity regular sized muffin tins with cupcake liners.
Melt the chocolate in a double broiler, or microwave in 15 second increments. Set aside and allow to cool.
In a large bowl combine the sugar substitute, almond and coconut flours, baking powder and sea-salt. Set bowl aside.
In a small bowl combine the cooled coffee, sour cream and melted butter.
Next using an electric mixer or standup mixer add the coffee mixture to all the dry ingredients and mix gently on low.
Allow the mixture to combine well. .
Next add the whole eggs one at a time and mix until fully incorporated. Make sure to scrape the bowl several times during the mixing process.
Lastly, add the melted chocolate to the batter and gently fold in the chocolate with a spatula until well blended.
Pour batter into the cupcake lined muffin tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
Allow the cupcakes to cool before serving.
Store any leftovers in the refrigerator for up to 5 days. This recipe also freezes well for up to 3 weeks.

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