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.
★ Tried this recipe? Give it a star rating below!★
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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.
Nad
Hello, i'm always scared to cook with coconut flour! But would love to try these. I am not on a sugar free diet however prefer to use healthier substitutes for refined sugar.
So my question is can I substitute granulated sweetener with Grape molasses ? Because in the end granulated sugar would dissolve too (i understood granulated sugar is considered a wet ingredient).
Thank you!
Cheryl
I'm confused about the eggs - the recipe says to use "1 large or 5 medium eggs". No large egg is 5 times the size of a medium egg. Could you please clarify this? Thanks!
Cheryl
My apologies - not sure why it was showing it that way; when I refreshed the page it now show 4 large or 5 medium, which makes MUCH more sense. I had set the recipe to make only 2 (I've not had good luck with low carb recipes so have learned to try very small batches at first). It must have been a temporary glitch when I changed the number of servings.
Katrin Nürnberger
Glad it has sorted itself out 😉
Charne
Fcan you use coconut sugar instead of sweetener? Theses look super yummy and can’t wait to try the!
Katrin
Yes, of course. Any type of sugar will work.
Linda
I love Your recipies, But like others I wish there was an option to convert to US measure
Katrin
Hi Linda, I always give both metric and US cup measurements in my recipes because many of my readers are in the US. Let me know if there is anything in particular I can help you with?
Bonnie Jessup
These are very good I would just add a little more sweetener. I didn’t put the icing on .
Cindy Love
I'm so excited to try these, but I don't see where to add the cinnamon in the above or below directions. I'm thinking I should maybe omit it.
Katrin
Hi Cindy, thanks for pointing this out - I had forgotten to add it in the recipe card. You just add it together with the dry ingredients
Tami P.
Hello Katrin
Just made the sugar free chocolate cupcakes- DELISH! even without the icing!!! I use the Lakanto monkfruit (golden) for my low carb baking and I really like it. Thank you for another great recipe!
Katrin
Fantastic!! I like mine without icing too - even though it always looks so impressive with it
Marie Brett
These are just what I have been looking for. Can I ask you though -I don't have any sweetness in the house but stevie powder, can I use that or does the recipe require a granulated sweetner? ? The only other thing I have is Inulin. Thanks in advance, I'm dying for one of these
Katrin
Of course you can sub with stevia powder, just check though that it is a 1 : 1 replacement for sugar, as erythritol or xylitol is. I've had stevia powder in the past which was twice as sweet as sugar, so if yours is one of those, make sure you adjust the quantity.
Linda
Which sweetener has no nasty after taste...?
And when u put the oven temperature please list the American temperature also..Ty
Katrin
Hi Linda, I like the Sukrin erythritol/stevia sweeteners and recently tried the So Nourished erythritol/monkfruit sweetener, which I also liked. You'll still get a bit of a cooling aftertaste, but I find that together with the chocolate, which is a strong taste, you don't really notice it. It'll never be EXACTLY the same as sugar 🙂 These muffins should be baked at 350 Fahrenheit - I'll add it to the recipe.
M
OMG! Tried these tonight and they are absolutely amazing! Thank you so much for the recipe
Katrin
You are so welcome! I'm really happy you like them 🙂