Keto Chocolate Cupcakes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
For the Cupcakes
- 1 ½ cups Almond Flour unblanched
- 4 tablespoon Cacao Powder
- ½ cup Low Carb Sugar Substitute
- ½ cup Coconut Oil
- ½ cup Strawberries fresh, sliced
- ¼ cup Coconut Flour
- 6 large Eggs
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- ½ teaspoon Low Carb Sugar Substitute (Liquid)
For the Frosting
- ¾ cup Butter softened
- 4 tablespoon Cacao Powder
- ⅓ cup Low Carb Sugar Substitute powdered
- 2 tablespoon Low Carb Sugar Substitute (Liquid)
- 2 tablespoon Cream Cheese full-fat
- 1 teaspoon Vanilla Extract
- ⅙ teaspoon Salt
Instructions
- Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners. Alternatively, grease with butter.
- Combine the dry ingredients in a mixing bowl: The almond flour with the coconut flour, Erythritol, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: The eggs with the coconut oil, liquid Erythritol, and vanilla extract.
- Combine the two mixtures with gentle moves. Fold in the strawberries. Don’t overmix.
- Pour the mixture into the prepared muffin tin and bake for 25 minutes until slightly golden.
- Remove from the oven and let them reach room temperature while you make the frosting:
- Using an electric mixer, whisk the butter with the cream cheese until fluffy. Add the vanilla, Erythritol, and cacao powder and mix until well incorporated.
- Frost the cupcakes when they are completely cool and serve.
Makes 12 cupcakes
Nutrition
Serving: 1cupcakeCalories: 335Fat: 32gProtein: 7.6gTotal Carbs: 7.4gNet Carbs: 3.6gFiber: 3.8gSugar: 1.2g