1. Welcome to /r/ketorecipes! You can find our [rules here]( and the [Keto FAQs here]( Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

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  2. Today is Cupcake Day! That means I’ll be handing out some cupcakes (or in my case keto brownie cups) & encouraging donations to Canadian Humane Societies! If you’re an animal lover like me, please consider making a donation–

    If you like what you see, follow me on Instagram at keto_nibblez . 🙂

    **About 1g net carb per brownie cup (when you make 24 mini-cups) Approx 86 Cals, 7.5 g fat, 3g protein. These are simply for the brownie base, toppings vary.**


    1 cup natural creamy almond butter

    2/3 cup confectioners erythritol

    2 tablespoons unsweetened cocoa powder

    2 tablespoons peanut butter powder

    2 large eggs

    1 tablespoon melted coconut oil

    1 teaspoon of instant espresso dissolved in 2tbs warm milk

    1 1/2 teaspoons pure vanilla extract

    1 teaspoon baking soda

    Preheat oven to 350F.

    Combine all ingredients with a mixer until thick and well- incorporated. Use either a silicon muffin tray or paper cupcake cups. If making mini brownie-cups bake for 11 minutes. If making standard cups, bake for approximately 15-17 minutes.

    Some I topped with peanut butter, a blackberry and a homemade sugar-free gummy heart. Others were topped with a mint cream cheese frosting and a little chocolate heart (sweetened with erythritol). @cupcakedayca #cupcakedayca #spca

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