Keto Chocolate Cupcakes
Learn how to make Keto Chocolate Cupcakes with my easy low carb recipe! Gluten and sugar-free too, they’re packed with chocolate flavor!
Ingredients
Cupcakes
- 3 large eggs
- 1/2 cup granulated erythritol
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fine almond flour
- 1/3 cup unsweetened cocoa powder
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Frosting:
- 1 1/4 cups heavy cream
- 9 ounces Lily’s dark chocolate chips
- 1 tablespoon granulated erythritol
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with liners and set aside.
- In a large mixing bowl, beat together the eggs, sugar, cream, and vanilla with a fork.
- Mix in the almond flour, cocoa, baking powder, and salt.
- Use a medium cookie scoop to portion out the batter into the liners, 2 level scoops per liner.
- Bake for 15 to 18 minutes or until a toothpick comes clean from the center. Remove from the oven and transfer the cupcakes to a cooling rack to cool completely before frosting.
- To make the frosting, add the heavy cream, chocolate chips, erythritol, vanilla, and salt in a large bowl and microwave on 30-second intervals, stirring between each one, until a rich ganache forms.
- Transfer the ganache to the refrigerator and chill for 1 hour.
- Add the chilled ganache to a stand mixer bowl or use a hand mixer to beat the ganache until light and fluffy, scraping down the bowls as needed, about 5 to 7 minutes.
- Transfer the whipped ganache to a piping bag fitted with a piping tip and pipe onto the cooled cupcakes.
Notes
These cupcakes aren’t overly sweet but are rich and chocolaty.
The crumb is fine but definitely a bit more gritty than a traditional cupcake thanks to the almond flour.
These are good for up to 4 days in an airtight container at room temperature, but are best consumed the day they are made for freshness as the ganache will harden a bit and the cake will begin to dry out.
You could use other frosting alternatives to this recipe as well.
Almond milk can be used in place of heavy cream in the cupcake recipe.
Nutrition
Serving: 1 | Calories: 228cal | Carbohydrates: 6g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 219mg | Sugar: 2g | Fiber: 3g | Calcium: 113mg | Iron: 1mg