Keto Chocolate Cupcakes
Delicious keto chocolate cupcakes with a rich and creamy chocolate buttercream that's all sugar free. At only 5g net carbs these are gluten free cupcakes and low carb. Made with a mix of almond flour and coconut
Ingredients
Dry Ingredients
- 3/4 cup blanched almond flour
- 1/2 cup dutch processed cocoa powder
- 1/4 cup AlluMonk sweetener
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 tablespoon unsalted butter
- 2 serving Lily's Baking Chips, Milk Chocolate (or 30g in weight)
- 1/2 teaspoon liquid monk fruit ((optional))
Chocolate Buttercream Frosting
- 1 stick unsalted butter (or 8TB)
- 1/4 cup cocoa powder
- 5 tablespoon AlluMonk sweetener
- 1 tablespoon heavy cream (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon liquid monk fruit
Instructions
Chocolate Cupcake Instructions
- Preheat oven to 350°F then melt butter and lily's chocolate together
- Mix all dry ingredients
- Beat eggs and otpional liquid monk fruit together. Then add it into the dry mix and start beating
- Pour in melted butter and chocolate after a little mixing. Then mix well and evenly
- Batter will be thick this is normal. Spoon batter into baking cups and drop the cup or pan on the counter or table a few times to level out batter. It is thick but lose enough to flatten when you do this method.
- Bake for 20-25 minutes then cool completely before topping with buttercream
Chocolate Buttercream Instructions
- Bring butter to room temperature
- With a hand mixer cream butter a little. Then add in sweetener and cocoa powder then blend
- Stop blending then add in vanilla extract and liquid monk fruit. I suggest the monk fruit here because the frosting just isnt very sweet at all without it. The cupcakes are fine but it's really needed here.
- Blend to fluffy and smooth. Serve
Video
Notes
Helpful Recipe Tips
- Never sub almond flour for coconut flour. In this recipe you can opt out the coconut flour and the cupcakes will still taste great. The texture just will be slightly different, a bit more spongy to be exact.
- Use either cocoa powder or dutch process cocoa. But, I highly recommend dutch processed for the best flavor. You will lose a lot of that rich chocolate flavor if you use cocoa powder only. It'll work in the buttercream but who wants to buy two cocoa powders?
- You can freeze keto chocolate cupcakes or place them in the refrigerator. They will last at least a week minimum in the refridgerator.
- The frosting will have some left. In the entire recipe you may use about 6TB and the nutrition facts reflect that.
Nutrition
Serving: 1cupcake | Calories: 268.9kcal | Carbohydrates: 11.4g | Protein: 7.5g | Fat: 24.9g | Saturated Fat: 11.6g | Trans Fat: 0.6g | Cholesterol: 117.2mg | Sodium: 36.3mg | Fiber: 6.4g | Sugar: 1.1g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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