This recipe for Keto Cookie Dough Cupcakes is a delicious and easy semi-homemade recipe using baking products from one of my favorite low sugar brands, HighKey. They’re so tasty, you’ll have no idea that they actually have zero added sugar and are grain-free + gluten-free!
Is it a cookie? Is it a cupcake? Yes and yes.
I’m just going to cut to the chase – these Keto Cookie Dough Cupcakes are out of this world good.
With a blondie “cupcake” base, a layer of fluffy frosting and a cookie crunch, they are basically my dream dessert! The fact that they also happen to be low carb (Keto-friendly), gluten-free and grain-free is the icing on the cake. Literally 😉
Plus, they are quite easy to make, as they are a semi-homemade recipe using HighKey zero sugar blondie baking mix and HighKey mini cookies. Now, the moment you’ve been waiting for: the recipe!
Keto Cookie Dough Cupcakes
Keto Cookie Dough Cupcakes ~ EASY low carb dessert, no sugar added, grain-free and gluten-free! Made with HighKey zero sugar baking mix and cookies.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 12
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
* 1 package HighKey blondie mix
* 2 eggs
* 1/4 cup butter
* 1 tbsp vanilla
* 1 can coconut cream (that has been refrigerated overnight)
* 1/2-1 tbsp sweetener of choice (optional)
* 1 bag HighKey mini chocolate chip cookies
* 3-4 tbsp sugar-free chocolate chips
Instructions
1. Preheat oven to 325 degrees. Line muffin pan with baking cups
2. Prepare blondies as directed and pour batter evenly into 12 cupcakes. Bake for 22 minutes
3. Scoop out coconut cream (not the liquid at the bottom) into a large mixing bowl
3) Using a hand mixer whip until a smooth, creamy consistency . Add sweetener if you’d like. Refrigerate for at least 30 minutes while the blondie cupcakes bake and cool
4) Once cupcakes are cooled, add a layer of frosting, mini cookies and chocolate chips. Store in the refrigerator
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How to make the whipped coconut frosting
I highly recommend using Thai Kitchen coconut cream for this recipe. If you can’t find that, then you can use full fat coconut milk, however some brands do not thicken as well as coconut cream does. DO NOT use light coconut milk, because it will not harden the way that full fat or coconut cream does.
- First, refrigerate coconut cream for at least a few hours, ideally overnight.
- Second, scoop coconut cream out (not the liquid) into a large bowl.
- Then, using a hand mixer beat the coconut cream until smooth and fluffy.
- Finally, refrigerate for at least 30 minutes for frosting to thicken, especially if you are going to pipe it.
What frosting alternatives can I use?
If you don’t want to make your own frosting, then you can use your favorite store bought frosting. Some of mine are:
- Birch Benders (keto-friendly)
- Miss Jones (vegan but not low sugar)
- Simple Mills (organic/vegan but not low sugar)
You could also use a whipped topping.
What sugar-free chocolate chips can I use?
My favorites are Bake Believe and Lily’s.
As always, if you make these Keto Cookie Dough Cupcakes or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
Keto Peanut Butter Frosting
The Best Chewy Chocolate Chip Blondies
No-Bake Peanut Butter Cookie Dough Balls
Keto Chocolate Coconut Peanut Butter Fudge Cups
Dark Chocolate Covered Coconut Bars
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