Keto Chocolate Cupcakes with Buttercream Frosting

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Nutrition facts per serving

One serving = 1 cupcake

Carbs
1.8g

Protein
10.0g

Fat
25.7g

Kcal.
286

Carbs

1.8g

Protein

10.0g

Fat

25.7g

Kcal.

286

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Chocolate lovers who follow a low carb diet usually have a hard time, as chocolate is usually synonymous with a lot of sugar.

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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Keto Chocolate Cupcakes With Chocolate Buttercream Frosting Image #2
Keto Chocolate Cupcakes With Chocolate Buttercream Frosting Image #1

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 soft butter
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 soft butter
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 defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
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:

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 1 – Preparing the cupcake batter

Preheat your oven to 350°F/180°C.

Step 2

  g soft butter, g erythritol

  oz soft butter, oz erythritol

  cup erythritol, cup soft butter

Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.

Step 3

  tsp vanilla extract,  tsp baking powder, pinch of salt

  tsp vanilla extract,  tsp baking powder, pinch of salt

  tsp vanilla extract,  tsp baking powder, pinch of salt

Add remaining ingredients for the cupcake batter to the bowl and mix them with a spatula until no chunks of flour are left.

Step 4

Add cupcake liners into a muffin pan.

Step 5

Distribute the cupcake batter evenly among the cupcake liners.

Step 6

Bake for approx. 20-25 minutes in your preheated oven.

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

Let the cupcakes cool down completely before you proceed with the next step.

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

Add the ingredients for the sugar-free buttercream frosting into a bowl and mix them with a hand mixer for about 3-4 minutes.

Step 9

Add the chocolate buttercream frosting into a frosting bag and pipe buttercream swirls onto the cupcakes.

Step 10

Enjoy with a hot cup of tea or coffee!

Storage

Store the low carb chocolate cupcakes in an air-tight container and try to consume them within 2 days, as they will dry out over time.

If you plan to enjoy the cupcakes alone, we recommend making fewer servings.

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