Keto Chocolate Cupcakes

5 from 20 votes

My keto chocolate cupcakes are moist and intensely chocolatey, topped with a luscious sugar free chocolate frosting.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 213kcal

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

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.

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.

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.