Keto Chocolate Cupcakes with Buttercream Frosting
Nutrition facts per serving
Carbs
1.8g
Protein
10.0g
Fat
25.7g
Kcal.
286
Carbs
Protein
Fat
Kcal.
286
Prep
Bake
Total
Prep
Bake
Total
Now you can enjoy the chocolate taste at its finest even if you don’t want to eat carbs with our keto-friendly chocolate cupcakes that only have 1.8g net carbs per serving!
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Ingredients
The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.
Ingredients for the cupcake batter:
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
ml unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g unsweetened baking cacao powder
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
tsp baking powder
pinch of salt
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
fl oz unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz unsweetened baking cacao powder
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
tsp baking powder
pinch of salt
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
cup unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
cup soft butter
tbsp unsweetened baking cacao powder
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
tsp baking powder
pinch of salt
Ingredients for the buttercream frosting:
Step 1 – Preparing the cupcake batter
Step 2
 g soft butter, g erythritol
 oz soft butter, oz erythritol
 cup erythritol, cup soft butter
Step 3
 ml unsweetened almond milk, g defatted almond flour, g unsweetened baking cacao powder, eggs
 tsp vanilla extract, tsp baking powder, pinch of salt
 fl oz unsweetened almond milk, oz defatted almond flour, oz unsweetened baking cacao powder, eggs
 tsp vanilla extract, tsp baking powder, pinch of salt
 cup defatted almond flour, cup unsweetened almond milk, tbsp unsweetened baking cacao powder, eggs
 tsp vanilla extract, tsp baking powder, pinch of salt
Step 5
Step 6
Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cupcakes, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
You can test if your cupcakes are done with the “toothpick test”: prick the middle of the cupcake with a toothpick – if it comes out “clean” and without any chunks of dough stuck on the toothpick, they’re good to go.
If not, you should leave them in the oven for a few more minutes.
Step 7
Step 8 – Preparing the buttercream frosting
 g powdered erythritol, g soft butter, ml heavy cream, g unsweetened baking cacao powder
 oz powdered erythritol, oz soft butter, fl oz heavy cream, oz unsweetened baking cacao powder
 cup powdered erythritol, cup soft butter, tbsp heavy cream, tbsp unsweetened baking cacao powder
Step 9
Step 10
Storage
If you plan to enjoy the cupcakes alone, we recommend making fewer servings.
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Learn more about keto
What you can eat on the keto diet
Keto diet: The best guide for beginners!
Why keto works
Erythritol: The better sugar?