Copy-Cat Keto Hostess Cream Filled Cupcakes
Prep time
Cook time
Total time
We all deserve a treat and what better than a sugar-free, gluten-free copy cat KETO Hostess Filled Cupcakes.
Serves: 12
  • Cupcake Batter
  • 3 large eggs
  • 1 cup softened butter
  • 1 cup of almond flour
  • ¼ cup coconut flour
  • ½ cup cold water
  • ½ cup Sukrin Gold or sweetener of choice
  • ½ cup unsweetened cocoa flour
  • 1 teaspoon instant coffee
  • 1 teaspoon Pink Himalayan salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • Cupcake Chocolate Topping
  • 1 cup sugar-free chocolate chips
  • 1 tablespoon coconut oil
  • If you can't find sugar free chocolate chips use ½ cup cocoa powder unsweetened, ½ cup swerve icing sugar, 2 tablespoons butter, 1 tablespoon coconut oil.
  • Keto Marshmallow Fluff
  • ¾ cup Heavy Whipping Cream
  • ½ cup Swerve Icing Sugar
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon pink Himalayan salt
  • 1 teaspoon Xanthan Gum
  • Keto Icing
  • ½ cup swerve icing sugar
  • 1 teaspoon pure vanilla
  • 1 teaspoon whipping cream as needed
  • Pinch of pink Himalayan salt
  1. Pre-heat oven to 350 degrees for the chocolate muffins
  2. Line 12 large muffin cups with paper liners
  3. In your mixing bowl or stand mixer add the butter, sugar, extract and 3 eggs. Mix to combine.
  4. Add the dry ingredients one by one coconut flour, almond flour, cocoa, baking powder, baking soda and salt.
  5. Then add your cold water and mix until you get a cake-brownie like batter.
  6. Using a scoop fill your muffin liners ¾ of the way.
  7. Bake for 10 minutes or until a toothpick comes out clean then let cool completely at least one hour.
  8. In the meantime make your Keto Marshmallow fluff
  9. In your stand mixer add all of the ingredients and whip until fluffy. Simple.
  10. When the cupcakes are cooled completely using a knife or cupcake corer hollow out a portion of the centre of the cupcake.
  11. Trim off half as you will fill the centre with marshmallow fluff. I didn't have a piping bag but if you do it will make filling them easier. If not use a spoon like I did.
  12. Then plug the hole with the core of cupcake you took out. It make squirt out if you put too much fluff in it but that's fine. You can clean off the excess cream before dipping of just dip it that way.
  13. After the cupcakes are filled get your chocolate dip ready on the stove-top or in the microwave. Just heat until melted then mix.
  14. Dip the tops of each cupcake into the melted chocolate and coconut oil. Let them sit to harden at the top.
  15. In the meantime you can make a simple keto icing in a small bowl. If you add to much liquid add more icing sugar. It's best to add little by little of the whipping cream until you get icing consistency. Add to a piping bag of a zip bag and trim the corner off.
  16. Make a swirl on the tops of each cooled and hardened cupcake.
  17. Enjoy or even better the next day as is with all keto desserts made with almond and coconut flour.
Recipe by Canadian Budget Binder at