Keto Chocolate Cupcakes
My keto chocolate cupcakes are moist and intensely chocolatey, topped with a luscious sugar free chocolate frosting.
Servings: 8
Calories: 213kcal
Ingredients
- 4 large or 5 medium eggs
- ¼ cup coconut oil 60ml, melted and cooled (or use butter)
- ¼ cup coconut flour 30g
- 4 tablespoon cocoa powder 25g
- ¼ cup granulated sweetener 50g, or ½ cup (75g) powdered allulose
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 oz dark chocolate 50g, chopped (I used a 90% variety), or use sugar free chocolate chips
Chocolate Frosting
- 2 ripe avocados 1 scant cup / 220g / 7.76 oz, flesh only
- ½ cup cocoa powder 43g
- 5 tablespoon powdered erythritol or 6-7 tablespoon powdered allulose
Instructions
For the Cupcakes
- Heat the oven to 175 Celsius / 350 Fahrenheit.
- In a large mixing bowl with an electric mixer or in a food processor, blend the eggs until fluffy and pale in colour. Then, add the melted and cooled coconut oil and the vanilla extract and blend until smooth.
- Add the dry ingredients - coconut flour, cocoa powder, sweetener of choice, baking powder and cinnamon. Blend until a smooth batter forms.
- Stir in the chopped chocolate.
- Spoon the batter into a muffin pan lined with paper cups. Bake for around 20 minutes or until the tops are spongy and firm to the touch.
For the Frosting
- Place all the frosting ingredients in a food processor and blend until smooth. Scrape dwn the sides in between to ensure no green specks remain. Adjust the sweetness to taste.
- Fill the frosting into a piping bag and pipe over the fully cooled cupcakes. Or, simply spread the frosting over with a knife or spatula.
Notes
4.1g net carbs per cupcake including the avocado chocolate frosting. Makes 8 cupcakes
Without frosting, one cupcake contains 2.5g net carbs and 156 calories.
Nutrition
Calories: 213kcal | Total Carbohydrates: 10.8g | Protein: 6.7g | Fat: 18.4g | Fiber: 6.7g | Sugar: 1.2g
