Keto Watermelon Cupcakes

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Summer is in full swing and here in Minnesota and that means spending time by the lake or on the lake. Cook outs, picnics, bike rides, and more. Gathering people together to enjoy food, of all kinds. Like watermelon, berries, summer desserts, cold salads, BBQ and all the YUM we like to enjoy in the warmer months.

But, we are actually in what I like to call the downswing. That is because even though our days might still be nice, it’s this time of year that the nights start to cool off a bit more. We can usually turn our air conditioner off and open the windows for a comfortable night sleep.

However, this year has been so not the norm and our weather has been wonderful! Wonderful for me that is, because I love the heat. I am never ready for winter. I do like fall, but not what comes after because I don’t like the cold, and really hate the -40 degrees we get oh to often over our winter.

Summer Must Have’s

I love summer and have so much fun with summer gadgets and goodies. Check out these that you must have!

Because I don’t want summer to end I thought I would share a great recipe that I know everyone can enjoy. This happens to be a Keto approved sweet treat! This was actually custom created just for Living Smart Girl readers so no place else will you find this recipe. So, consider yourself lucky! 😉 lol

This is a Keto Watermelon Cupcake. Doesn’t it just look divine?

Recipe

Cupcake Ingredients:

3/4 cup coconut flour

1/2 cup butter

1 cup Sweetener (So Nourished, see Amazon widget below)

2tsp baking powder

1 tsp vanilla

1 cup of whole whipping cream *coconut cream

2 ounce of cream cheese or *tofutti soy cream cheese (if you can’t do dairy)

4eggs

Red food die to your color liking (10-14)

1/4 cup dark chocolate chips

Icing:

1 cup whipping cream

1 tsp vanilla extract

2-3. Tsp sweetener (So Nourished, see Amazon widget below)

5 T cream cheese or tofutti soy cream cheese (if you can’t do dairy)

Green food die to you color liking (~20 drops)

Mix dry ingredients then add eggs and blend.
Add room softened butter and softened cream cheese and blend.
Fold in chocolate chips. Reserve 1 Tbsp of dark chocolate for decor on your icing.
Pour in cupcake tins lined with paper lining.
Bake 350 degrees for 20-25 minutes.
Let cool 30-60 minutes
While cupcakes cool blend icing.
Beat whipping cream until thick then add in the vanilla, swerve, and cream cheese.
Once smooth add coloring.
Top each muffin with icing and top with a few dark chocolate chips.

Makes 14 and roughly 5 g carb with icing. If you deduct any fiber you then can have a lower net carb. There’s 30 g of fiber in the coconut flour.

You can find the printable recipe at the bottom on the post.

Here are the goodies I always grab from Amazon for this recipe.

Recipe Round Up

I love a good recipe, and especially when they are recipes by amazing blogging friends. Even though my cupcakes are not really watermelon, I thought it would be fun to share with you a list of yummy recipes that do use watermelon. Check these out. Maybe you can find something fun to add to your next summer get together.

21 Non Alcoholic Watermelon Drink Recipes

Watermelon, Cucumber and Jicama Salad

Red, White and Blue Watermelon Blueberry Salad

Watermelon Feta Salad

Frozen Watermelon Pops

Watermelon Fruit Pizza with Balsamic Glaze

Fresh Fruit Salad with Coconut Honey Dressing

Cantaloupe, Honeydew, and Watermelon Popsicles Recipe