“These Keto chocolate cupcakes have a moist coconut flour base and are topped with a dreamy-creamy chocolate frosting. They are gluten free, low carb and perfect for diabetics.” Keto Chocolate Cupcakes – You must try this recipe.

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Ingredients

Directions

• Preheat oven to 350F and line a muffin tin with parchment or silicone liners
• In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.
• Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder and salt and beat until smooth.
• Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tbsp at a time until it thins out a bit (batter will still be thick, but should be of scoopable consistency. It will not be pourable).
• Divide batter among prepared muffin tins and bake in center of oven for 20 to 25 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.

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: Jared G. (flickr)