RECIPE: Clean Keto Chocolate Chip Cupcakes with Cold Foam Frosting

These high-protein cupcakes are light, fluffy, and loaded with natural chocolate flavor and sweetness in every bite. They are also “clean,” meaning they contain no refined sugars, flour, grains, or saturated fats. Yet they are full of good macronutrients like protein and gut-healthy prebiotic fiber that balance blood sugar instead of spiking it.

Every time you eat one of these cupcakes, you're giving your metabolism a little boost. Next time your cravings strike, indulge in these healthy cupcakes and feel good about what you're putting into your body. They are the perfect guilt-free dessert to satisfy your sweet tooth. 

• Natural, lactose, gluten and soy-free. This recipe has nothing artificial - no flour, dairy, soy, or saturated fats.
• They are packed with clean, metabolic boosting protein. LynFit Natural Whey Protein Powder + Prebiotic Fiber is in every bite of the cupcake.
• Customizable. Almost all the ingredients you’ll need can be customized to suit your preferences or save you a trip to the store. Plus, you can sprinkle some Vanilla Natural Whey Protein and/or cinnamon and crushed walnuts.
• What you will love most about these cupcakes is their versatility.

Ingredients Needed

If you've made any of my clean keto metabolic reset weight loss recipes before, you probably already have most of the ingredients. If not, you’ll need nothing special; you will only need seven ingredients, including optional Stevia or Splenda, to make these clean keto, super-boosting, healthy cupcakes. Here’s exactly what you’ll need:

• Mashed banana: Mashed bananas can help bind the batter and give it a smooth, creamy texture. However, if you're not a fan of bananas, you can swap them for canned pumpkin or try unsweetened apple sauce for the same creamy texture and natural sweetness.
• Egg Whites: To thicken and bind the batter and boost the protein content.
• Cocoa powder: For bolder chocolate flavor. I prefer dark chocolate cocoa powder, but any kind will work.
• LynFit Natural Whey Protein Powder: This delicious natural protein can be used as a flour substitute. You can choose from vanilla or chocolate flavors.
• Stevia or Splenda: Optional for extra sweetness. This can be swapped for allulose or omitted for a less sweet cupcake.
• Baking Soda: Helps improve the baking process and allows baked goods to rise and become light and fluffy. 
• Sugar-Free Mini Chocolate Chips: Adds delicious texture and flavor. *Optional
• Pure Vanilla Extract is optional but highly recommended.

How to Make Protein Cupcakes

1. Prep work: Preheat the oven to 300 degrees and line a 6-count tin with muffin liners.
2. Combine the ingredients: Using a high-speed blender or mixing bowl, combine all of your ingredients and blend until smooth. Pour the cupcake batter into each muffin tin, filling until almost full.
3. Bake and serve: Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely in the muffin tin, then garnish with protein powder or crushed walnuts and Cinnamon, and serve.

Recipe Tweaks, Tips and Tricks

• Choose your favorite LynFit Protein Powder. I rotate Natural Whey and Vegan Protein Powder for baking as they both blend well, don’t dry out baked goods, and provide balance, unique textures, and nutrients.
• Avoid overbaking the cupcakes. Remove them from the oven as soon as an inserted toothpick comes out clean since they’ll continue to cook as they’re cooling. Keep an eye on the cupcakes, as oven temps and altitudes can vary and cause them to cook faster than expected. Keep in mind that these cupcakes are fat-free and very clean, which can lead to rapid cooking.
• Make mini cupcakes. Use a smaller muffin tin and make double the cupcakes. Remember to cut the baking time in half, as smaller cupcakes will bake faster and oven temps vary.
• Don’t forget the Clean Keto Frosting (Chocolate or Vanilla Natural Whey Protein) for the finishing touches. LynFit Natural Whey Protein is well known for boosting your metabolism, its delicious flavor, and its ability to become “Cold Foam” (Chocolate or Vanilla Natural Whey Protein) that can be used as a healthy frosting. All good cupcakes require frosting, of course. The frosting is the best part (use either Chocolate or Vanilla Natural Whey Protein)! 
• Add some metabolic mix-ins. Toss in some sugar-free (Lilly’s chocolate chips mini or reg size) peanut butter chips or chopped walnuts mixed with cinnamon to level up and boost the flavor. 
• SKIP the nut butter, almond butter, peanut butter, cashew butter, sunflower seed butter, and any nut butter to keep calories low and avoid weight gain or block the weight loss reset process.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to three days. If you want to keep the cupcakes fresher for longer, refrigerate them in an airtight container for up to one week.

To freeze: Store cooled, unfrosted cupcakes in a freezer-safe bag and freeze them for up to six months. Thaw leftover cupcakes overnight in the fridge.