Low carb, gluten-free chocolate cupcakes with a hint of root beer, topped with whipped cream frosting. A classic summertime drink in cupcake form.
Cupcakes are infinitely adaptable. They are like the chameleons of the food world; they can take on just about any disguise and blend in to match the surroundings. Cake is big. Cake stands out and makes its presence known. But cupcakes are just little guys that can insinuate themselves into every possible situation. There are cupcakes that look like bugs, cupcakes that that look like ice cream cones, and even cupcakes that look like hamburgers. Nobody seems to mind if a cupcake pretends to be something it’s not. In fact, this make-believe appears to be encouraged. I worry a little that cupcakes may end up with something of an identity crisis and become increasingly out of touch with reality. Are we leading these little portions of cake and frosting astray by letting them think they can be anything they want to be?
And now I may have unwittingly contributed to the identity crisis of cupcakes. Well, not unwittingly, I suppose, since I went into it with the intention of making my cupcakes believe they were a classic soda-shop drink. Really, I could hardly help myself. Everyone else was doing it and I just had to give it a try. And now I will have the cupcakes’ years in therapy on my conscience. Oh well, just send me the psychiatrist bill. I am too far gone now.
I really had a lot of fun both creating these cupcakes and photographing them. I’ve had a little bottle of root beer extract in my cupboard for a while now, and it was just crying out to be used in a low carb version of Root Beer Float Cupcakes. I suppose these aren’t strictly Root Beer Float, since I added chocolate to the cupcakes themselves. Does that make them Brown Cow Cupcakes? I really did mull over that little inconsistency for a bit, but I decided it doesn’t matter. It’s the thought that counts. I wanted the cupcakes to be dark brown, like a glass of root beer. And I wanted the frosting to be bright whipped cream, to mimic a scoop of ice cream.
I had a lot of fun eating these cupcakes too. So did my kids. The little stripey straws say it all. So much for keeping cupcakes in touch with reality.
Root Beer Float Cupcake – Low Carb and Gluten-Free
Low carb, gluten-free chocolate cupcakes with a hint of root beer, topped with whipped cream frosting. A classic summertime drink in cupcake form.
Ingredients
Cupcakes
- 2 2/3 cups almond flour (Honeyville)
- 1/4 cup cocoa powder
- 1/3 cup unflavoured whey protein
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 5 tbsp butter, softened
- 1/3 cup Swerve Sweetener
- 2 large eggs
- 2 tsp Root Beer Extract
- 1/4 tsp Stevia Extract
- 1 cup sugar-free Root Beer (Honest Tea brand recommended)
Frosting
- 1 cup whipping cream
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
Instructions
- For the cupcakes, preheat oven to 325F and line a muffin pan with paper liners (or use the stand-alone liners).
- In a medium bowl, whisk together almond flour, cocoa powder, whey protein, baking soda, xanthan gum and salt.
- In a large bowl, beat butter with erythritol until creamy. Beat in eggs, then beat in Root Beer extract and stevia extract.
- Beat in almond flour mixture in two batches, alternating with sugar-free root beer and scraping down sides of bowl and beaters as needed.
- Divide batter among prepared muffin cups. Bake 25 to 28 minutes, or until a tester inserted in the center comes out clean.
- Let cool in pan.
- For the frosting, combine cream, powdered erythritol and vanilla extract in large bowl. Beat until stiff peaks form, but do not overbeat.
- Pipe or spoon onto cooled cupcakes.
Recipe Notes
Serves 12. Each serving has 7 g of carbs and 3 g of fiber. Total NET CARBS = 4 g.
Other nutritional information: 267 Calories; 25g Fat (78.7% calories from fat); 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 64mg Sodium.
These are so fun! The cupcake / whipped cream topping combo sounds amazing!
Thanks, Lauren!
These are so fun! I am really curious now about the powdered Swerve… I want to try making Macs with it.
What a fabulously creative idea! We’ve made root beer float biscotti (sorry….not gluten free or low carb, but delicious!), but never cupcakes. The kids and I are going to give these a try. Thanks for sharing!
Looks amazing, Carolyn!
love love these! Off to pin them
They look amazing! I bet your kids were beyond excited to try them! In fact if you adapted since the kids already saw this version, you could pull off a great April fools joke on them!
These are so cute Carolyn! What a fun idea and I’m sure your kids loved them! The straws are a great idea.
OMG! *drools* What an awesome idea and I LOVE the little cups and straws. Where oh where did you find that? 🙂 Pinned!
Sur la Table!
These look so yummy! I was wondering how far ahead the “frosting” can be made before serving these, or how long the frosting will stay stable on the cupcakes after they’ve been frosted? Thanks.
If you whip to stiff peaks, it stays good for 3 days or so in the fridge. Ours were find for that long.
Thanks! 🙂
WoW that not only looks good but they taste really good. My department at work has moved to a new location (new building in a different town). ½ of us moved on Monday and the rest today (Thursday). So seeing I was here on Monday I thought I would bring in treats for everyone, kind of a welcome to our new home. Only two of us are Paleo, one is Vegan, and the rest are SAD. All of us thought the cupcakes (Fairy Cakes, my boss is from the UK) thought they were great. No one could tell they are grain free and healthy for you. I want to say thank you for a wonderful recipe! All hail Carolyn! Side not the Vegan gave it a try because I get all natural raised local eggs and dairy. Even he liked it!
Wow, the vegan ate them too! That’s impressive.
Hi, is there anyway of substituting the whey protein? This is not something I would use for anything else, but want to give these a go. 🙂
You really need some sort of protein to help them rise. Egg white powder works too.
Love these …we made these today..but I used a twinke pan..then I sliced each one into 4 slices….then used topping as filling and made ice cream sandwiches …so good !!
Wow, these cupcakes don’t have any added refined sugar. I have been planning to make cupcakes like these. Very interesting.
I am a little giddy to have found your blog. My 8 year old daughter has T1, and I’ve played around with assorted different types of cooking and baking (vegan baking can sometimes be quite low carb), but there are some things that I’ve not been able to do. I think because I’ve never ventured into the realm of almond and coconut sugar, etc. I am so. excited. And now I want to recreate Mexican wedding cookies for my dad (he has T2). Anyway, thank you so much for your blog. I can’t wait to start baking!
Hope they like them! Let me know if you have any questions.
Hi, Carolyn,
These look wonderful! Do you use ‘normal’ size muffin tins? Off to purchase some unflavored protein!
Yes, the standard size muffin tins for these.
This recipe has become out go to. We make it all the time for different things. We’ve replaced the frosting to a balsamic mascarpone whipped cream (using Karen Barnaby recipe from her book). We also love playing with this recipe making things like orange creamsicles versions. For the Stevia Extract we always use a flavored one, so for the Root Beer we use there the root beer flavored Stevia Extract. For our Cola one we use the cola flavored Stevia Extract. It’s such a great recipe that it lends it’s self to becoming new items. Thank you so much!
Love these adaptations!
Could I use chocolate whey powder instead of unflavored? Thanks!
Sure.
These are soo cute! Are these cupcake liners? And mini straws? I’m trying to make them for a baby shower I’m hosting and the mom to be is diabetic.
Yes, I got those cupcake liners at Sur La Table and I think I just chopped some of the stripy straws in half.