“These Keto Chocolate Cupcakes are a simple, low carb, sweet treat that are so easy to make and loaded with rich chocolatey flavor.” Keto Chocolate Cupcakes – You must try this recipe.

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Ingredients

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Directions

• Preheat oven to 350˚F. Line a muffin tin with paper liners.
• In a medium bowl, whisk together the almond flour, baking soda, cacao powder and salt.
• In a separate large mixing bowl, beat the eggs. Whisk in the monkfruit syrup (honey or maple syrup) melted butter or coconut oil and whisk to combine. Stir in the almond-flour mixture, then carefully fold in any add-ins you are including.
• Divide all of the the very dense batter into the prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan or they’ll get soggy).

1. In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
2. With an electric mixer, whip cream until it forms stiff peaks. Set aside.
3. In a medium bowl, beat butter, cream cheese, and sweetener together until creamy. Add coffee mixture and beat until combined. With a rubber spatula, fold in whipped cream carefully until well combined.
4. Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.
5.  Enjoy! 🙂

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Nutrition Facts

Per Serving: 268 calories; 22.6 g fat; 6.5 g carbohydrates; 6.1 g protein.

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Recipe by: David R., Photo Credit: Elena Demyanko

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