Keto Chocolate Cupcakes
User Reviews
5
Keto Chocolate Cupcakes
Description
The Keto Chocolate Cupcakes rely on a combination of almond flour, cocoa powder, and erythritol for a low-carb, chocolatey base. The eggs and heavy cream provide moisture and structure while baking yields tender but sturdy cupcakes. The frosting is made by melting dark chocolate chips with heavy cream and erythritol, then chilling and whipping it to a light, fluffy ganache that complements the dense cupcakes. This two-part preparation creates a satisfying texture contrast between the moist base and airy topping.
These cupcakes are served cooled and frosted, making them ideal for dessert or special occasions focused on keto-friendly treats. They also accommodate controlled serving sizes using a standard muffin tin and liners. The recipe suggests preparing frosting while cupcakes bake for efficient timing.
Notes mention the importance of allowing cupcakes to cool before frosting, since warm cakes would cause the ganache to melt. The net carb count considers sugar alcohols in erythritol and choc chips. The frosting benefits from chilling time to reach proper consistency for whipping.
Ingredients
Cupcakes
- 3 large egg
- ½ cup erythritol granulated
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour fine
- ⅓ cup cocoa powder unsweetened
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
Frosting
- 1 ¼ cups heavy cream
- 9 ounces dark chocolate chips Lily's brand
- 1 tablespoon erythritol granulated
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cupcakes
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners and set aside.
- In a large mixing bowl, beat together the eggs, granulated erythritol, heavy cream, and vanilla with a fork. Mix in the almond flour, cocoa powder, baking powder, and salt.
- Use a medium cookie scoop to portion out the batter into the cupcake liners. I use 2 level scoops (about 3 tablespoons) of batter total per cup.
- Bake for 15 to 18 minutes or until a toothpick comes clean from the center. Remove from the oven and transfer the cupcakes to a cooling rack to cool completely before frosting. (see note)
Frosting
- Add the heavy cream, chocolate chips, erythritol, vanilla, and salt to a large bowl. Microwave on 30-second intervals, stirring between each one, until a rich ganache forms.
- Transfer the ganache to the refrigerator and chill for 1 hour.
- Add the chilled ganache to a stand mixer bowl or use a hand mixer to beat the ganache until it's light and fluffy, scraping down the bowls as needed. This will take about 5 to 7 minutes.
- Transfer the whipped ganache to a piping bag fitted with a piping tip and pipe onto the cooled cupcakes. Store in an airtight container until ready to serve.
Notes
- Prepare the frosting while the cupcakes bake to save time and ensure it's ready when cupcakes are cooled.
- Allow cupcakes to cool fully before frosting to prevent the ganache from melting.
- The net carb count accounts for sugar alcohols and fiber in erythritol and dark chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cupcakes
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 323kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 139mg | 6% |
| Potassium | 168mg | 4% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
