MATCHA TEA CUPCAKES

These Keto Matcha Cupcakes are perfect for green tea lovers on a low carb diet! Add some of the energizing health benefits of matcha green tea powder to a keto dessert. Now that's a double win in my book.
            These green tea cupcakes with green tea frosting are made with matcha powder and are keto diet compliant. They have just 3 net carbs each! The matcha cupcakes have a lovely pale green color. The elegant cupcakes are perfect for serving at tea or brunch, not just a low carb dessert fix.

Make sure cupcakes are cool before adding the frosting if cupcakes are hot frosting will melt.

INGREDIENTS

  Cupcake Batter
 1 cup almond flour 120g
 ¼ cup flaxseed flour 20g
 1 teaspoon matcha powder
 3 tablespoons of granulated stevia/blend
 1 teaspoon of baking powder
 ¼ teaspoon of salt
 3 large eggs
 ½ cup of unsweetened almond milk
 1 tablespoon of coconut oil melted
 1 teaspoon of pure vanilla extract
Frosting
 5 oz of cream cheese softened
 1 tablespoon of butter melted
 ⅔ cup of powdered sugar substitute such as swerve
 2 teaspoon matcha powder
 1 teaspoon of vanilla extract
 2 tablespoon unsweetened almond milk -if necessary-

INSTRUCTIONS

CUPCAKES
STEP 1
Preheat the oven to 375 degrees Place 10 cupcake liners in a baking tin, then set aside. In a bowl whisk the dry ingredients, set aside. In a separate bowl whisk the wet ingredients with an electric mixer for about two minutes.
STEP 2
Add the dry ingredients to the mix, continue whisking for another 2- 3 minutes. With a spoon scoop the batter evenly among the lined cups. Bake for 15- 18 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
STEP 3
Place them on a cooling rack and let them cool while you make the frosting.

FROSTING
STEP 1
In a medium bowl add softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
STEP 2
Add the stevia, vanilla extract, continue whisking until you have an even creamy mixture. If the frosting is too dense add the tablespoon of almond milk one by one. Frosting should be creamy, but not runny.
STEP 3
Once you achieve the desired consistency, add matcha and whisk until it is well combined. Fill a piping bag with the frosting.
STEP 4
Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle.
STEP 5
Store the cupcakes for in an airtight container.

NUTRITION FACTS
Calories 182kcal Total Carbohydrates 5g Protein 6g Fat 16g Fiber 2g