This Keto Chocolate Cupcakes recipe is just what I needed today! The dark fudgy texture is a chocolate lovers dream!
🥘 Ingredients:
- ½ cup almond flour
You can exchange almond flour for 3 tablespoon of coconut flour.
- 3 tablespoons ground golden flaxseed
If you don't have flaxseed powder you could exchange this ingredient for psyllium husk but your final product will be drier.
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum
Xanthan gum exchanges well with psyllium husk powder.
- ⅓ cup cocoa powder
- ½ cup erythritol Or Allulose - my new fave
The sweetness can be increased by adding up to one cup of sweetener if you are not Keto adapted yet. I like to add about ⅓ cup of erythritol or ½ cup of Allulose.
This is the brand that I am currently really impressed with. And, it's the best deal.
- ¼ cup Mayonnaise * or olive oil + ¼ teaspoon of sea salt
Mayonnaise has been used in cake recipes for decades. Maybe even longer.
It might seem weird if you have never used it in cake but I promise it makes a nice (dare I say it), moist cake crumb. If you want to use olive oil in the Keto chocolate cupcakes you'll need to add the salt with it. ( salt really brings out the chocolaty taste).
- 2 tablespoons heavy cream * or coconut cream
- 2 eggs
Whether you are doing Keto baking or not, always make sure your eggs are room temp. Warm them in a small bowl with hot water if you don't have time to let them come to room temperature on their own.
- 1 teaspoon vanilla extract
👩🏽🍳 How to Make the Cupcakes:
- Preheat oven to 350°F/180°C. Line a muffin tin, set aside.
If you use a metal muffin pan it's important to you liners. If you use one of these cute silicone pans you can skip the liners.
- Add all dry ingredients to a medium bowl. Whisk until combined, set aside.
Making sure all of the dry ingredients are incorporated before you add the wet ingredients is an important step.
If you skip it, you'll end up not getting a consistent batter or worse...over-mixing the batter and it won't rise as much.
- Add all of the wet ingredients to a separate bowl and whisk until combined. Add the wet ingredients to the flour mixture, mixing on low until fully blended (about a minute).
- Divide the batter into prepared muffin tin.
- Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for at least 15 minutes in the muffin pan. They'll be fragile when they come out of the oven, so you need to let them set. Frost and keep them in an airtight container in the fridge for 3-4 days. No need to chill if you are not frosting them.
These frostings are amazing with these Keto Chocolate Cupcakes:
I Chose the peanut butter frosting last time and it was AMAZING. But, I love the peanut butter/chocolate combo.
If you want a quickie vanilla option...I suggest this Three Minute Buttercream Frosting from Keto Connect.
📋 Tips & Suggestions
- Want to make this Keto Chocolate Cupcake recipe vegan?
Exchange the eggs for a vegan sub, add coconut cream instead of heavy cream and use vegan friendly cocoa powder. Skip the mayo in favor of the olive oil. Easy peasy.
- To frost or not to frost?
This is really a personal choice. If you frost, make sure to store your cupcakes in the fridge and let them come to room temp before eating for best taste.
- Optional additions?
I am a big fan of experimenting in the kitchen. Exchange the vanilla extract for mint, almond or raspberry to make a "layered" flavor.
- Need decorating ideas for a special occasion?
A gorgeous cupcake just tastes better and you can never underestimate the power of presentation.
If you have never used a piping bag or need a refresher, this is a great video.
That's all for the Keto Chocolate Cupcakes!
I hope they make your day.
As always, if you have any questions or awesome suggestions, please post them below.
And, if you love cupcakes you might like these:
Cheers for now Keto People!
Brandy
Low Carb Chocolate Cupcakes
Equipment
Ingredients
- ½ cup almond flour
- 3 tablespoons golden flaxseed- ground See post for alternatives
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ⅓ cup cocoa powder
- ½ cup erythritol Or Allulose - my new fave
- ¼ cup Mayonnaise * or olive oil + ¼ teaspoon of sea salt
- 2 tablespoons heavy cream * or coconut cream
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F/180°C. Line a muffin tin, set aside.
- Add all dry ingredients to a medium bowl. Whisk until combined, set aside.
- Add all of the wet ingredients to a separate bowl and whisk until combined. Add the wet ingredients to the flour mixture, mixing on low until fully blended (about a minute). Divide the batter into prepared muffin tin.
- Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for at least 15 minutes in the muffin pan. They'll be fragile when they come out of the oven, so you need to let them set. Frost and keep them in an airtight container in the fridge for 3-4 days. No need to chill if you are not frosting them.
Notes
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Nutrition
The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
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