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28
Feb

Home / Food & Recipes / Keto Diet Recipes / Keto Chocolate Cupcakes

Keto Chocolate Cupcakes

By recommended tips
/ tags chocolate, cupcakes, keto, low-carb, recipes, sugar-free
0 Comments

“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.

Let us know if you liked this recipe. Try the other recipe categories as well!

35 m
12 Servings
268 cals

Ingredients

Cupcakes:
  • 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
Espresso Buttercream:
  • 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

Directions

Cupcakes:
  • Preheat oven to 350ËšF. 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).
Buttercream:
  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! 🙂

Nutrition Facts

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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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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