“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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- ¼ cup + 1 tablespoon cocoa powder (or cacao powder)
- 2¼ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large pasture-raised eggs (room temperature)
- ½ cup liquid monkfruit syrup
- ¼ cup melted coconut oil, grass-fed butter or ghee
- 2 tbsp hot water
- 2 tsp instant espresso powder or instant coffee
- 1/2 cup whipping cream
- 6 tbsp butter softened
- 4 oz cream cheese softened
- 1/2 cup powdered Swerve Sweetener
- 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).
- In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
- With an electric mixer, whip cream until it forms stiff peaks. Set aside.
- 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.
- Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.
- Enjoy! 🙂
Per Serving: 268 calories; 22.6 g fat; 6.5 g carbohydrates; 6.1 g protein.
Recipe by: David R., Photo Credit: Elena Demyanko
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