Low Carb Chocolate Cupcakes

Chocolate Cupcakes with a low carb twist. This classic cupcake has a dark chocolate, fudgy texture that will satisfy your cravings and keep you in Ketosis. The secret ingredient keeps it moist and tender.

Course Dessert

Cuisine American

Keyword chocolate, cupcakes, gluten free, vegan options

Prep Time 10

Cook Time 15

Cooling Time 15

Total Time 40

Servings Cupcakes

Calories 97kcal

Author Brandy

Equipment

Ingredients

1/2 cup almond flour
3 tablespoons golden flaxseed- ground See post for alternatives
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
1/3 cup cocoa powder
1/2 cup erythritol Or Allulose - my new fave
1/4 cup Mayonnaise * or olive oil + 1/4 tsp of sea salt
2 tablespoons heavy cream * or coconut cream
2 eggs
1 tsp 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

One cupcake is the serving size. See post for tips & suggestions.

Nutrition