Carbs
(Keto Carbs) 2,8g
Fat
15,4g
Protein
3,4g
Looking for a stunning treat to hand out at a party with both ketonians and non-ketonians? Try these delightful cream cheese cupcakes created by our Keto Baking Queen Michelle! These little keto beauties are quite easy to make and believe us, everyone will enjoy them – we sure did…
Go-Keto granola’s hidden talents
To make them, Michelle used two of our Go-Keto bestsellers, Go-Keto Fruit Spread and Raspberry Granola. Granola? Oh yes! Besides being the most delicious keto breakfast treat you could ever sprinkle your yoghurt with, our Go-Keto Granola has some amazing hidden talents when it comes to baking. Here, for instance, it’s used as a crumble to form the cupcakes’ delicious crust. The raspberry granola flavour is especially great in combination with the Fruit Spread topping, but if you prefer one of the other flavours – feel free to experiment!
Forest Berries Fruit Spread Go-Keto 200g
Forest Berries Fruit Spread Go-Keto 200g
Forest Berries Fruit Spread Go-Keto 200g
Fruit Spread to indulge in
To top it all – literally! – these muffins are covered with a nice spoonful or our universally acclaimed keto Forest Berries Fruit Spread for a fresh, juicy accent that will make you think of summer, even in the dead of winter. With no added sugars and less than 0,5g of carbs per teaspoon, there is really no reason why you shouldn’t freely indulge in this amazing, pure forest berry topping on your muffins – or any other keto baking. Enjoy!
Serves: 12
Ingredients
For the crust:
- 150g Go-Keto Granola Raspberry
- 40g butter (melted)
- 2 tbs Erythritol
- 1 tsp cinnamon
- 1 tsp gingerbread spices
- pinch of salt
- 1 egg white
For the cream cheese filling:
- 150g fresh cream cheese (e.g. MonChou)
- 200g full fat cream
- 2 gelatin sheets
- 1 tsp vanilla extract (sugar free)
- powdered or liquid sweetener to taste
Topping
- 150 gr Go-Keto Fruitspread Forest Berries
- 30 min. (+2hrs)
Preparation
- Pre-heat the oven at 180°C.
- Place a silicone muffin mold in each compartment of a muffin tray.
- Grind the granola into fine crumbs with a food processor or blender. Add the other ingredients for the crust and mix.
- Fill each muffin mold with a tablespoon of the granola mix and press firmly (tip: use the bottom of a narrow glass or mug).
- Place the muffin tray in the middle of the oven and bake for 10 – 12 minutes. Take the crusts from the oven and allow them to cool off completely.
- Soak the gelatin sheets in a small bowl of water for about 5 minutes.
- Whisk the cream until you have a fluffy whipped cream.
- In another bowl, mix the cream cheese with the vanilla extract to a fluffy mass.
- Add the whipped cream to the bowl with the cream cheese. Add sweetener to taste and mix.
- Squeeze the water from the gelatin sheets, add a tablespoon of water and heat until the gelatin is completely dissolved. Add the gelatin to the cream cheese mixture and mix well.
- Pour the cream mixture into a piping bag and add a layer of it to each granola muffin crust (or use 2 spoons). Smooth the top with a spoon.
- Refrigerate the cupcakes for 1 hour.
- Spread a teaspoon of Forest Fruit Spread over each muffin and refrigerate for 1 – 2 hours before serving.
Enjoy!
