Mascarpone & Chocolate Chip Muffins with Strawberry Icing are really simple but delicious. 2g carbs each.
They are actually very good on their own, so you can leave the strawberry icing if you want to. I just thought I should make an effort and create something pretty, as well as giving the keto muffins a healthy dose of additional good fats.
Not sure I was successful at prettifying my mascarpone & chocolate chip muffins with strawberry icing, mind you. The piping looks sloppy. I know. And I’m sorry. I really tried very hard, but couldn’t do any better.
Confession time: I’ve always been rubbish at icing. I just can’t seem to get whatever I’m piping into the piping bag without making a total mess. I swear I’ve tried everything: disposable bags, reusable nylon bags, diy parchment paper bags, zip-lock bags, syringe. Nope. A mess. Every. Single. Poxy. Time. I seem to get more piping mix on my hands than I do on the thing I’m supposed to be covering! Then, once I manage, eventually, through sheer persistence and huge frustration, to get the stuff IN the bag, I have trouble squeezing it OUT. Either because, by now, my hands are wet and sticky or because the mixture is seeping through the nylon bag, or the piping nozzle pops out just as I think I’m making progress, or air bubbles cause it to puff out in a heap.
My piping nightmare whilst making mascarpone & chocolate chip muffins with strawberry icing.
Seriously! Piping always drives me insane! You have no idea how much of the strawberry icing for this recipe went to waste and how many piping bags I got through trying to achieve the botched result you see in the photos! I eventually succeeded (if you can call it that) by using an expensive silicone piping thingy I bought ages ago in the hope it would make my life easier. I found it really hard to get anything down to the nozzle, my icing mix was oozing from the lid, the nozzle wouldn’t stay on, yet more icing was left behind in the sides because I ran out of squeezing power and the trapped air made it mission impossible.
What can I say! Piping work is made to look so easy on TV baking programmes! It SHOULD be easy. Come on! It’s just a case of putting something in a bag and squeezing it out, so why can’t I do it? Please write to me if you have any tips and want to share your foolproof method. I really need to master this!
So now you know what a terribly traumatic time I had making these mascarpone & chocolate chip muffins with strawberry icing, I hope that you’ll forgive the dreadful result in the pictures. All I can say is that the taste definitely made up for my poor finishing skills. So please don’t be put off…give them a try. In fact, if you decide to add the strawberry icing, please post a photo and tag me #queenketo so I can see what they look like when done properly!
Warning: I used lupin flour to make the muffin batter. Please bear in mind that if you have a peanut allergy, you may also react to lupin flour, although this only happens in some individuals. You may want to proceed with caution by replacing the lupin flour with coconut or almond flour. If you use other flours, please remember that doing so will change the texture and taste of the end result. You will also need to adjust quantities so as not to make the batter too dry.
And here you have it: my ugly (but delicious)… mascarpone & chocolate chip muffins with strawberry icing.
- Servings: 12
- Serving size: 1
- Calories: 240
- Fat: 23g
- Net Carbs: 2g
- Protein: 6g
- 250g mascarpone
- 100g erythritol (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 3 medium eggs
- 70g melted unsalted butter
- 70g lupin flour (U.S. option HERE) (International option HERE - use sponsorship code CmV5vIU8 for discount at checkout)
- 50g unsweetened dark chocolate (U.S. option HERE)
- 2 tsp baking powder
- pinch of fine Himalayan pink salt (U.S. option HERE)
- pre-heat oven to 160C fan (175C static).
- whisk mascarpone, erythritol and stevia.
- incorporate whole eggs, one at a time.
- whisk in melted butter.
- add sieved flour, baking powder and salt, and mix well.
- chop up chocolate and mix into the batter.
- scoop into 12 silicon muffin moulds (if using metal moulds, line them with muffin paper cases).
- bake for about 25 mins.
- make the strawberry icing while the muffins cool down.
- soften butter a little and beat it with the cream cheese until you have a smooth paste.
- blend strawberries until pureed and blend into the butter mix one spoonful at a time.
- add erythritol and stevia, mixing well.
- refrigerate until ready to be piped (or spread) onto the cooled muffins.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.