Holista's video: Ketomas Day 20 - Keto Peanut Butter and Almond Muffins Cupcakes - Easy Dairy Free Sugar Frosting

Hey There! KETOMAS!! Over the next 25 days I will be sharing a video each day with either something fun, something tasty or something helpful! Today I am showing you how I made my birthday cupcake. This recipe could go two ways, no frosting it is an awesome muffin – with frosting it is an epic keto cupcake. This recipe is a bit of a choose your own adventure! I hope you all enjoy! Until next time, please take care! -Erin Follow me on social media! MyFitnessPal: Holista Instagram https://www.instagram.com/holistagrams/ Twitter @holistaErin Facebook: https://www.facebook.com/HolistaKeto Website: Coming Soon! Recipe Muffin/Cupcake 1 ¼ Cup Almond Flour ½ TBSP Baking Powder ½ tsp baking soda 1 TBSP Almond Extract (you can use vanilla if you want) 1/3 cup 1:1 Sugar replacement (I used SweetLuv) 1/3 cup Coconut Oil 2 Eggs (beat them in a separate container/bowl) 1 TBSP Coconut Cream (from can or from creamer) 2 Heaping tablespoons of peanut butter (use plain unsweetened PB) Preheat oven to 375 degrees Fahrenheit and bake for 18-22 minutes checking for doneness at 18 minutes (toothpick test) Allow to cool for at least 30 minutes before frosting Frosting 2 heaping TBSP of Coconut Cream (from a can) 2 ½ TBSP Swerve Confectioners “sugar” Mix together Then add 2 ½ TBSP of Coconut Manna Serving size of muffin/cupcake batter should be about 2/3 of a cupcake/muffin tin Serving size of frosting is about 1 ½ teaspoon