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.
Lindy Hawthorne
Hi. I haven't used coconut flour before. I use almond meal but thinking of using both now as someone said that almonds have some bad fats in them. Im wondering how only one quarter of a cup of coconut flour makes eight cakes ???. Does it expand a lot ???
thanks in advance
Katrin
Yes, coconut flour is a LOT more absorbent than almond flour. hope you'll try it - I love it!!
Ciara
Is it ok to freeze these?
Caron
Hi love the sound of these and would love to try. Both hubby and my daughter are type 1 Diabetic so these would make a great treat however I'm not keen on the erythritol. Can you suggest an alternative to using this? I also don't like stevia as it has a horrible after taste.
Katrin
Hello Caron, you could try a mixture of stevia and erythritol (or stevia and xylitol). That way you get less of each taste - that metallic taste stevia can have and the cooling sensation you get from erythritol or xylitol. I do find there are great differences especially in stevia - I recently tried the Better Stevia brand an really liked it. Otherwise you could look into inulin. I have not tried it yet, but it is a low carb sweetener as well.
Caron
Hi Katrin thanks for your reply. I think I am going to try a fruit substitute either dates or banana? Will see how they go. Cheers.
Pat
I was stressed and I need something to make me feel better. then I found your recipe on the website, coconut flour and coconut oil, dairy free as I need. i start baking tight after I finished reading the last line. I start doing all except that I replaced the chocolate bar with sugar-free chocolate chips and Too lazy to do frosting so leave it out. the taste and texture are still very good. It was a little crunchy on the H and soft inside. Thanks again for sharing and baking this and it come out good definitely make me feel better
Claire
Hi Katrin
I have just made these for my 10 year old son (and me!) who is on a gluten and sugar free diet for health reasons. I am really impressed - they are delicious. I didn't make the icing but they were definitely good enough without :). I used a combination of xylitol and stevia crystals instead of erythritol because that's what I had in the house. I just wondered if you prefer erythritol to xylitol and if you have any thoughts on the matter of which is best - there's a lot of conflicting information on the web!
Thank you so much for all of your recipes. I have tried many of them and they are bookmarked as firm favourites. They've really been a lifesaver for us.
Katrin
Hello Claire, thank you for your comment and great that you liked the muffins as much as we did over here! I am with you on the icing - it is not really necessary but everyone else in my family likes it. This one is very chocolatey though and not as sweet as other icings!
I have settled on erythritol because I am not convinced by the taste of stevia on its own (I find it very metallic and strong and only like it when used in conjunction with fruit such as banana where it is masked enough). The erythritol I use at them moment has a tiny bit of stevia in it (I use Sukrin), which works well. I think erythritol and xylitol taste pretty much the same, but as xylitol still raises blood sugar erythritol definitely wins. I have also heard from a couple of people that they do not tolerate xylitol well and get crampy stomachs. I haven't had any issues with it, but it's something to think about when you cook for others. Also, xylitol is toxic to dogs. Hope this helps!
Taryn
These look great! Chocolate chocolate is my favorite cupcake.
STACEY
You had me at chocolate! I love the ease of making muffins. I think they are favorite thing to bake.
Katrin
One of the nice things is that the chocolate totally masks the taste of the coconut flour. I like the taste of coconut, but I know others beg to differ
Joan
These look yummy. I can't wait to try them. Just have a question. Can you replace erythritol with Truvia baking blend?
Katrin
I have never used Truvia, just checked it out online. I am sure you can replace the erythritol with it, though you would increase the sugar content of the muffins. Hope you enjoy the muffins!
Kim | Low Carb Maven
What pretty muffins (cupcakes?). We'd have to do the chocolate icing at my house or I might have a riot on my hands! 😉 I like that these are made from coconut flour, which is a beautiful high fiber option. Thank you for the lovely recipe.
Katrin
Cupcakes, of course! Too late now. There you go, that's what happens when you're not a native. It's all muffins to me 🙂
Georgina
Wow - I just want to sink my teeth into one of those right now!!!
Katrin
LOL! I wish you could. Thanks for stopping by!