Watch your favorite drink turn into delicious cupcakes! Our Mojito Keto Cupcakes recipe is a sugar-free, eatable version of the classic cocktail. It has all the tangy zest of lime, refreshing mint, and the comforting taste of coconut. And guess what? It's a keto-friendly dessert that will become a new staple in your keto regimen. Let's dig into the details and see how to make keto cupcakes!
This lovely recipe was developed and written by our amazing chef, Melina Ariadna Moggia, and produced, shot, and edited by Alejandra de la Torre and the team.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍸🧁 Ingredients for mojito keto cupcakes recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Mojito Keto Cupcakes: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- What to serve with mojito cupcakes?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage instructions
- Recipe wrap-up conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Combine the dry ingredients (except stevia) in a bowl. Whisk the egg whites and stevia until fluffy in another bowl before mixing the wet and dry ingredients. Finally, bake the cupcake batter and whip up a sweet frosting. Enjoy these keto mojito cupcakes in under an hour!
Chef's note
Making this delicious dessert for kids? Simply omit the white rum from the frosting ingredients. As for the batter, replace the rum with an extra tablespoon of coconut cream. The cupcakes will have no alcohol and just additional coconut flavors.
🍸🧁 Ingredients for mojito keto cupcakes recipe
Let's make sugar-free cupcakes with these simple ingredients!
For frosting
Ingredient substitutions
Additional ingredients
Elevate the flavor profile of your keto mojito cupcake with these optional additions:
Cooking tools required
To make this Keto Coconut Cupcake recipe, you will need the following cooking tools:
Tool substitutes list
How to make Mojito Keto Cupcakes: step-by-step guide
Cooking methods
Preparation steps
- Gather all the necessary ingredients in the required quantity.
- Measure them precisely with measuring spoons and cups.
- Wash the mint leaves and chop them.
Cooking steps
- Preheat the oven to 350° F (180°C).
- Prepare a dry mixture by combining the almond flour, coconut flour, and baking powder in a medium mixing bowl. Set aside.
- Next, separate the egg whites from the yolks in another medium mixing bowl.
- In a small bowl, combine the melted coconut oil, one of the egg yolks, white rum, coconut cream, cider vinegar, chopped mint leaves, lime zest, and juice. Set aside.
- Whisk the egg whites for 1 minute at medium speed using an electric hand mixer. Add the stevia powder and whisk for an additional 1 or 2 minutes at high speed until the egg whites form peaks. Set it aside.
- Mix all the dry and wet ingredients using a spatula until there are no more lumps. Add the whisked egg whites in batches, gently folding with enveloping movements to preserve the air bubbles.
- Scoop a spoonful of batter and place it on the silicone cupcake molds.
- Place the silicone molds in the preheated oven. Bake for approximately 20 minutes or until the cupcakes are slightly golden brown on top and a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the frosting — whisk together cream cheese, coconut cream, stevia powder, lime juice, and rum. Set aside in the fridge until ready to use.
- Remove the cupcakes from the oven and let them cool completely before removing them from the molds.
- Use a spoon to decorate the cupcakes with the frosting. Then, garnish with a lime wedge fresh mint sprig, and serve!
Chef's pro tip
Want to get fluffy and moist cupcakes? Don't overmix the batter! Overmixing leads to dense and chewy cupcakes rather than light and fluffy ones. Mix until the dry ingredients are moist, and let the oven do its magic.
What to serve with mojito cupcakes?
For an ecstatic dessert experience, serve our delicious mojito cupcake recipe with the following options:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage instructions
Allow the leftover cupcakes to cool completely before placing them in an airtight container. And ensure you store the cupcakes and frosting separately.
When you're ready to enjoy them again, first defrost the frozen ones in the refrigerator overnight. Once thawed, you can eat them as they are.
Recipe wrap-up conclusion
This easy Mojito Cupcakes recipe is set to shake things up. With the perfect combination of refreshing mojito and decadent cupcakes, the sweet treats have the best of both worlds. Plus, they're a perfect go-to recipe! So grab one as you head out the door for some tropical fun in the sun!
Let's bake! Don't forget to share a picture with us by tagging us on Instagram and Facebook!
Check out these popular keto dessert recipes at CIK:
Frequently asked questions
📖 Recipe
Mojito Keto Cupcakes
Ingredients
- ½ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- 1 whole egg
- 1 egg white
- 1 teaspoon of stevia powder
- 2 tablespoons of coconut oil melted
- 1 tablespoon of white rum
- 1 tablespoon of coconut cream
- ¼ teaspoon of cider vinegar
- 5 fresh mint leaves chopped
- Juice of ½ a small lime
- Zest of 1 fresh lime
For frosting
- ¼ cup cream cheese room temperature
- 2 tablespoons coconut cream
- ½ teaspoon stevia powder
- 1 teaspoon lime juice
- ¼ teaspoon white rum
Instructions
- Preheat the oven to 350° F (180°C).
- Prepare a dry mixture by combining the almond flour, coconut flour, and baking powder in a medium mixing bowl. Set aside.
- Next, separate the egg whites from the yolks in another medium mixing bowl.
- In a small bowl, combine the melted coconut oil, one of the egg yolks, white rum, coconut cream, cider vinegar, chopped mint leaves, lime zest, and juice. Set aside.
- Whisk the egg whites for 1 minute at medium speed using an electric hand mixer. Add the stevia powder and whisk for an additional 1 or 2 minutes at high speed until the egg whites form peaks. Set it aside.
- Mix all the dry and wet ingredients using a spatula until there are no more lumps. Add the whisked egg whites in batches, gently folding with enveloping movements to preserve the air bubbles.
- Scoop a spoonful of batter and place it on the silicone cupcake molds.
- Place the silicone molds in the preheated oven. Bake for approximately 20 minutes or until the cupcakes are slightly golden brown on top and a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the frosting — whisk together cream cheese, coconut cream, stevia powder, lime juice, and rum. Set aside in the fridge until ready to use.
- Remove the cupcakes from the oven and let them cool completely before removing them from the molds.
- Use a spoon to decorate the cupcakes with the frosting. Then, garnish with a lime wedge fresh mint sprig, and serve!
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