Pure indulgence the sugar free way: These Keto chocolate cupcakes have a moist coconut flour base and are topped with a dreamy-creamy chocolate frosting. They are gluten free, low carb and perfect for diabetics.
Chocolate. Who doesn't like it? Chocolate is about enjoying life. It is happiness and indulgence rolled into one.
Now, there are those days that call for a bit more than one piece of chocolate. Days where you'd like to feast on it. Indulge. Turn it into an occasion and lick your fingers afterwards.
For those days, I have a solution: serve some Keto chocolate cupcakes!
These coconut flour cupcakes are just the best! They are deliciously moist and intensely chocolatey, because the recipe calls for cocoa powder AND contains dark chocolate chips.
Instructions
1.) In a food processor or in a bowl with an electric handheld mixer, blend your wet ingredients - eggs and coconut oil/butter.
2.) Add your dry ingredients - cocoa powder, baking powder, coconut flour, vanilla extract and erythritol (or your sweetener of choice).
3.) At the end, stir in your 50 g of chopped chocolate. I used Lindt chocolate with 90% cocoa solids.
4.) Fill into paper cases or directly into a silicone mould and bake at 175 Celsius / 350 Fahrenheit for around 20 minutes.
Baker's Tips:
If you are watching your sugar intake, you should stick with a chocolate variety that has 85% or more cocoa solids. The thing with chocolate is that whatever is not cocoa is normally sugar. Therefore, if you have a few pieces of milk chocolate (around 40%), your blood sugar will skyrocket immediately. On the other hand, a piece of 90 % dark chocolate has very little sugar and is so intense you'll feel perfectly satisfied afterwards.
To keep it totally sugar free, you could also use store bought sugar free chocolate chips such as Lily's, though they are pricey.
I baked my healthy chocolate cupcakes in a silicone mould. They are fantastic - I love how easy it is to release muffins and cupcakes from it and you don't need any paper cups.
This recipe uses coconut flour, which is grain free, full of fibre and impossibly good for you.Unlike wheat flour, which is essentially glucose and will spike your blood sugar, coconut flour is a versatile low carb baking alternative. I adore coconut flour and have plenty of coconut flour recipes on my site. Check out these low carb waffles, my coconut blondies, a family favourite, or these super-moist low carb pumpkin muffins.
How to make the sugar free frosting
The frosting is a decadent mixture of melted dark chocolate - I used the other half of my 100g bar of 90% chocolate -, heavy cream, butter and powdered erythritol. Wait until this wonderfully chocolatey mix has cooled until it begins to thicken again. Then spread or pipe over your (cooled) sugar free cupcakes.
If you're not into frosting, just leave it out - and turn these cupcakes into yummy Keto chocolate muffins instead.
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Recipe
Sugar Free Keto Chocolate Cupcakes
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 4 large or 5 medium eggs
- ¼ cup / 25g coconut flour
- ¼ cup / 60 ml coconut oil or butter (softened)
- 4 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoon granulated sweetener
- 2 oz / 50 g dark chocolate chopped (I used a 90% variety)
For the icing
- 2 oz / 50g dark chocolate, melted
- 3 tablespoon double / heavy cream
- ¼ cup powdered erythritol
- 2 tablespoon 30 g butter
Instructions
For the Cupcakes
- Heat your oven to 175 Celsius / 350 Fahrenheit
- Mix your wet ingredients - eggs and coconut oil/butter plus vanilla extract, then add your dry ingredients - cocoa powder, baking powder, coconut flour, cinnamon and erythritol (or your sweetener of choice).
- At the end, stir in your 50 g of chopped chocolate.
- Fill into a silicone mould or into a regular cupcake mould using paper cups and bake for ca 20 minutes. Check that they're done - they should feel spongy when you press on them. Remove from the oven and cool.
For the Frosting
- Melt the other half of the chocolate bar (50 g) in the microwave or in a pan. Stir in the double / heavy cream, butter and powdered sweetener and let it cool until it starts to thicken.
- Spread over the cupcakes using a fork to make pretty patterns.
Sheila Reid
NB. The medium egg size number does not change as you double or triple the recipe. It sticks at 5.
Katrin Nürnberger
Yes, thank you for pointing this out. This is a weakness of the recipe card. You can only change the first set of numbers and not any subsequent numbers. I point this out in the recipe card, which you must've overlooked.
Kim
Such a wonderful treat for chocoholics, yum! So moist and absolutely amazing. Thank you so much for sharing this awesome recipe!
Kim
Ruth Heller
Since I was in desperate need of a treat, and the photos of the chocolate cupcakes appealed to me so irresistibly, I interrupted my current duties to promptly put into action your culinary suggestion.
As always, it was so easy to prepare this special treat step by step according to your instructions, thus quickly a boring rainy day turned into a radiant feast.
Thank you so much for another delicious recipe, Ruth
Carl
As someone who’s just been diagnosed with diabetes, I really need this. However I disagree with the easy to follow instructions. I’ve never baked in my life. And this states coconut oil or butter in the first bit but doesn’t specify how much butter. It only specifies how much for the frosting. And on the frosting it doesn’t specify how much fake sugar. Dry frustrating for a first timer. Anyhow, I have them in the oven as I’m writing this. I’m going to have to guess how much sugar and butter for the icing. I’ve already used 30g butter and 4 tbs sweeter as that’s what the ingredients for the first bit said.
Katrin Nürnberger
Dear Carl, I have a recipe card at the bottom of the post. In it, I specify all ingredient amounts and give a detailed instruction.
Mina
Hi Katrin, do you think I could use cocoa powder instead of chocolate?
The cocoa powder I have on hand is quite rich and intense so am hoping it might work? But would love to get your opinion before doing so 🙂 Thank you!
Katrin Nürnberger
Hi Mina, the chocolate in the cupcake batter is not essential, as it is chocolate chips (however, I think they do make the cupcake taste richer and just better). The chocolate in the icing, however, cannot just be substituted with cocoa. You would have to do a different icing, using cocoa powder with butter and sweetener, for a frosting that you can pipe, or mix sweetener with cocoa powder and just a little cream for an icing that you can pour.
choi
Hi Katrin,
I made it last week and it was so yummy with a fluffy texture. Good recipe 🙂 We all loved it except it was a bit bitter for my daughter cos I didn't put icing. May you suggest how much more sweetener to be added to make it a bit sweeter. Thank you.
I am going to make a chocolate cake using a 7 inches round pan as I only have this size, do I need to double the ingredients, and how long to bake? Many thanks!!
Katrin Nürnberger
Hi, I would try adding an additional 2 tablespoons for starters, then taste. Add 2 more if necessary, thereby increasing the sweetener to 1/2 cup. Sweetness is always a very personal choice! For a 7 inch cake pan, I would not double the recipe, but use 50% more. The cake should take about 50-60 minutes to bake. Check after 40 minutes and put aluminium foil over the top to prevent burning. Do a toothpick test before removing from the oven to make sure it's fully baked through.
choi
Thank you so much for your quick reply!