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5.0 from 3 votes

Paleo Chocolate Cupcakes

These Paleo Chocolate Cupcakes taste great with frosting or without. They're gluten free, sugar free, and dairy free too!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 cupcakes
Calories: 302 kcal
Course: Dessert , Snacks
Cuisine: Keto

Ingredients

Cupcakes
  • 1 cup pumpkin (or other squash; use either pureed and drained or canned)
  • 1 cup almond butter (or other nut or seed butter)
  • 2/3 cup cocoa (sifted)
  • 2 teaspoons cardamom
  • 2 teaspoons vanilla
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 2 eggs
  • 2 1/4 teaspoons liquid stevia (60 drops; or to taste)
Frosting
  • 1 medium to large sweet potato (See baking directions below.)
  • 5-10 teaspoons cinnamon
  • 2 teaspoons lemon juice (preferably fresh)
  • 1 teaspoon vanilla
  • 5/6 teaspoon liquid stevia (20 drops)
  • 2 tablespoons coconut oil (melted)

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 350°F.
  2. Place all ingredients into a bowl and mix until combined.
  3. Scoop into paper lined muffin tin or into cake pan.
  4. Bake for 20-30 minutes until it looks set and a toothpick in the center comes out clean.
  5. Cool and enjoy!
Frosting
  1. Wash sweet potato. Prick with fork a few times. Place on baking sheet and bake at 400°F for 30-40 minutes until tender. Let it cool a bit. Peel the skin off.
  2. Scoop out the filling and place in a mini food processor or blender and puree. Reserve 1 cup of the puree for the frosting.
  3. Ensure all ingredients are at room temperature or a little warmer.
  4. Using a hand mixer beat all ingredients into a bowl, scraping down the sides a few times. Adjust flavors to taste.
  5. Spread onto cupcake or cake with a knife or use a frosting piping bag for a more fancy look.
  6. Enjoy!

Notes

  • Squash options: I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results.  Sweet potato can also be used but is higher carb.
  • Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven't tried that. I think sunflower seed butter would be the best option.
  • Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
  • To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup.
  • Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
  • Carob Alternative: If using carob, you might want to cut back on the sweetener since carob has some inherent sweetness to it.
  • Squash options: I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results.  Sweet potato can also be used but is higher carb.
  • Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven't tried that. I think sunflower seed butter would be the best option.
  • Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
  • To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup.
  • Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 24g (8%) Protein 9g (18%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 41mg (14%) Sodium 176mg (7%) Potassium 622mg (18%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 8020IU (160%) Vitamin C 9mg (10%) Calcium 208mg (21%) Iron 2mg (11%) Net Carbohydrates 15g

Nutrition Facts

Serving: 8cupcakes

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 24g 8%
Protein 9g 18%
Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 41mg 14%
Sodium 176mg 7%
Potassium 622mg 13%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 8020IU 160%
Vitamin C 9mg 10%
Calcium 208mg 21%
Iron 2mg 11%
Net Carbohydrates 15g

* Percent Daily Values are based on a 2,000 calorie diet.