Pure indulgence the healthy way: These sugar free chocolate cupcakes have a moist coconut flour base and are topped with a dreamy-creamy chocolate frosting. They are Keto, 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 sugar free 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.
How to make sugar free chocolate cupcakes:
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 this chocolate with 90% cocoa solids.
4.) Fill into paper cases or directly into a silicone mould and bake at 175 Celsius / 350 Fahrenheit for circa 20 minutes.
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.
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Sugar Free Chocolate Cupcakes (low carb)
Pure indulgence: These low carb and sugar free chocolate cupcakes are moist and intensely chocolatey, topped with a luscious sugar free chocolate frosting.
For the icing
- 2 oz / 50g dark chocolate, melted
- 3 tbsp double / heavy cream
- 1/4 cup powdered erythritol
- 2 tbsp 30 g butter
For the Cupcakes
Heat your oven to 175 Celsius / 350 Fahrenheit
- Mix your wet ingredients - eggs and coconut oil/butter, then add your dry ingredients - cocoa powder, baking powder, coconut flour, vanilla extract 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 muffins using a fork to make pretty patterns.
Make sure you use either a sugar free chocolate such as Lily's or dark chocolate with a minimum of 85% cocoa solids. I used a brand with 90% cocoa solids.
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