Keto Chocolate Cupcakes
User Reviews
5
Keto Chocolate Cupcakes
Description
This recipe for Keto Chocolate Cupcakes uses eggs beaten until fluffy combined with melted coconut oil and vanilla extract. Dry ingredients including coconut flour, cocoa powder, sweetener, baking powder, and cinnamon are blended in to create a smooth, chocolate batter. Chopped dark chocolate is folded through before baking the batter in lined muffin tins at 175°C (350°F) for about 20 minutes until the tops are spongy and firm.
The frosting balances the richness of the cupcakes with a creamy mixture of ripe avocado, cocoa powder, and erythritol, blended together until smooth and pipeable or spreadable. This frosting is naturally moist and adds healthy fats without sugar, complementing the chocolate flavor. The cupcakes are suitable for a keto diet, measuring approximately 1g net carbs per cupcake including frosting.
These cupcakes present a moist yet tender texture from the coconut flour and eggs, enriched with bursts of dark chocolate. The frosting’s creamy texture contrasts nicely with the cupcake base, enhancing both flavor and mouthfeel. Suitable for those limiting carbohydrates, these cupcakes provide a sweet option with a notably chocolate-forward taste.
The recipe makes 8 cupcakes, with or without frosting. Adjust the sweetener level in the frosting to taste and ensure avocado remains ripe for smooth blending. Use paper liners for easy removal and clean-up. Serve at room temperature for the best texture.
Ingredients
- 4 egg large or 5 medium
- ¼ cup coconut oil 60ml, melted and cooled (or use butter)
- ¼ cup coconut flour 30g
- 4 tablespoon cocoa powder 25g
- ¼ cup granulated sweetener 50g, or ½ cup (75g) powdered allulose
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 oz dark chocolate 50g, chopped (I used a 90% variety), or use sugar free chocolate chips
Chocolate Frosting
- 2 avocado 1 scant cup / 220g / 7.76 oz, flesh only, ripe
- ½ cup cocoa powder 43g
- 5 tablespoon erythritol or 6-7 tablespoon powdered allulose, powdered
Instructions
For the Cupcakes
- Heat the oven to 175 Celsius / 350 Fahrenheit.
- In a large mixing bowl with an electric mixer or in a food processor, blend the eggs until fluffy and pale in colour. Then, add the melted and cooled coconut oil and the vanilla extract and blend until smooth.
- Add the dry ingredients - coconut flour, cocoa powder, sweetener of choice, baking powder and cinnamon. Blend until a smooth batter forms.
- Stir in the chopped chocolate.
- Spoon the batter into a muffin pan lined with paper cups. Bake for around 20 minutes or until the tops are spongy and firm to the touch.
For the Frosting
- Place all the frosting ingredients in a food processor and blend until smooth. Scrape dwn the sides in between to ensure no green specks remain. Adjust the sweetness to taste.
- Fill the frosting into a piping bag and pipe over the fully cooled cupcakes. Or, simply spread the frosting over with a knife or spatula.
Notes
- One cupcake contains approximately 1g net carbs including the avocado chocolate frosting.
- Without frosting, each cupcake has about 2.5g net carbs and 156 calories.
- Adjust the frosting sweetness according to your preference when blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Total Carbohydrates | 10.8g | 4% |
| Protein | 6.7g | 13% |
| Fat | 18.4g | 28% |
| Fiber | 6.7g | 27% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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