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Monster Keto Cupcakes | Fun Halloween Dessert for Kids (3g Net Carbs)

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Monster Keto Cupcakes

👁️‍🗨️ Monster Keto Cupcakes | Cute & Low-Carb Halloween Treats

Halloween doesn’t always have to be scary—it can be adorable too!
These Monster Keto Cupcakes combine spooky fun with guilt-free indulgence.
Soft, fluffy keto cupcakes are topped with naturally colored keto frosting and decorated with edible candy eyeballs to create charming little monsters.

They’re sugar-free, gluten-free, and surprisingly easy to make. Whether you’re baking for kids, keto friends, or just want something festive without the sugar crash, this recipe is sure to impress.

🎃 Why You'll Love This Recipe

  • Only 3g net carbs per cupcake

  • Super moist texture from almond flour & sour cream

  • Naturally sweetened with erythritol or monk fruit

  • Customizable monster faces = creative fun!

  • Great for Halloween parties, school treats, or fall dessert tables

🧁 Ingredients (Makes 8–10 cupcakes)

Cupcakes:

  • 1½ cups almond flour

  • ¼ cup coconut flour

  • ½ cup erythritol (granulated)

  • 3 large eggs

  • ⅓ cup sour cream or full-fat Greek yogurt

  • ¼ cup melted butter or coconut oil

  • 1 tsp vanilla extract

  • 1½ tsp baking powder

  • Pinch of salt

Frosting:

  • ½ cup unsalted butter, softened

  • ½ cup powdered erythritol

  • 1 tsp vanilla extract

  • 2–3 tbsp heavy cream (as needed for texture)

  • Natural food coloring (purple, green, orange)

Decoration:

  • Edible candy eyeballs (sugar-free if possible, or make your own with coconut & chocolate chips)

  • Optional: keto sprinkles, shredded coconut, or sugar-free chocolate drizzle

👩‍🍳 Instructions

Step 1: Preheat Oven & Prep

Preheat oven to 350°F (175°C). Line a muffin tin with festive cupcake liners.

Step 2: Mix Wet Ingredients

In a bowl, whisk together eggs, sour cream, melted butter, vanilla, and sweetener until smooth.

Step 3: Add Dry Ingredients

In a separate bowl, mix almond flour, coconut flour, baking powder, and salt.
Gradually add to the wet mixture and stir until fully combined.

💡 Tip: The batter will be slightly thick—don’t overmix.

Step 4: Bake

Scoop batter into cupcake liners, filling each ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting.

Step 5: Make the Frosting

Beat softened butter with powdered erythritol until fluffy (2–3 minutes).
Add vanilla and cream. Continue whipping until smooth and pipeable.
Separate into bowls and tint each batch with a few drops of different food coloring.

Step 6: Decorate the Monsters

Pipe frosting onto each cooled cupcake using a star tip or round nozzle.
Top with 1–3 candy eyeballs for a “monster” look.
Get creative: some can have one eye (cyclops), others multiple or slanted for expression.

Optional: Add a sprinkle of shredded coconut as “monster hair” or drizzle with sugar-free chocolate.

⚖️ Nutrition Info (Per Cupcake with Frosting)

  • Net Carbs: 3g

  • Protein: 5g

  • Fat: 16g

  • Calories: ~190 kcal

✅ Gluten-free, low-carb, high-fat goodness—perfect for the keto lifestyle!

🧊 Storage Tips

  • Store cupcakes in an airtight container in the fridge for up to 4 days

  • Let come to room temp before serving for best texture

  • Frosting can be piped fresh or stored in a piping bag for up to 3 days chilled

🎉 When to Serve

  • Halloween parties (kids & adults love them!)

  • School potlucks (especially allergy-conscious events)

  • October birthdays with a spooky theme

  • Fall baking nights with the family

🧠 Bonus Decorating Ideas

  • Use black sesame seeds or chia for “monster freckles”

  • Make DIY eyeballs using white chocolate chips & melted dark chocolate dots

  • Use green frosting + a red licorice “scar” to make Frankenstein cupcakes

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