Keto Chocolate Cupcakes 

For

 1/2 cup almond flour

 1 tablespoon coconut flour

1/2 cup erythritol Or Allulose

1 teaspoon baking powder

1/3 cup cocoa powder

1/4 cup Mayonnaise

2 tablespoons heavy cream

1/4 teaspoon xanthan gum

2 eggs

1 tsp vanilla extract

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INGREDIENTS

Step - 1

Preheat oven to 350°F/180°C. Line a muffin tin, set aside.

Step - 2

Add all dry ingredients to a medium bowl. Whisk until combined, set aside.

Step - 3

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

Step - 4

Bake for 14-17 minutes, or until a toothpick inserted comes out clean.

Step - 5

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

Step - 6

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.

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