Keto Chocolate Cupcakes

Keto Chocolate Cupcakes




Everybody likes chocolate cupcakes. They are delicious and the best ones melt in the mouth
and leave a great aftertaste. However, they aren’t healthy as they have lots of calories and
carbohydrates.

Worry not though as we are here with the keto version of chocolate cupcakes.
These yummy and healthy keto chocolate cupcakes are intensely creamy, moist, and topped
with a mouthwatering chocolate buttercream frosting.

However, the best thing is that they are
ketogenic, so no health worries! What’s the wait then! Here we go.

Ingredients required
Total Servings – 6
Prep Time – 25 minutes
Cooking Time – 15 minutes
 56 grams grass-fed butter (Unsalted)
 48 grams almond flour
 40 grams cocoa powder
 18 grams golden flaxseed meal or psyllium husk (Finely grounded)
 8 grams coconut flour
 2 eggs
 2 tablespoons heavy cream
 1 teaspoon baking powder
 1/2 or 1/3 cup xylitol allulose or erythritol
 1/4 teaspoon kosher salt
 1/4 teaspoon xanthan gum
Chocolate Buttercream Frosting:
 70 grams cream cheese
 70 grams grass-fed butter (Unsalted)
 2 to 4 tablespoons xylitol allulose or erythritol (Powdered)
 1 to 3 tablespoons cocoa powder
 1/4 teaspoon espresso powder or instant coffee [Optional]

 Kosher salt as per taste



How to Prepare
1 – Preheat the oven to 350 0 F and grease a muffin pan
2 – Take a medium-size bowl and add almond flour, baking powder, coconut flour,
flaxseed meal, and xanthan gum to it and mix thoroughly
3 – Take a large, heatproof bowl and add butter, cocoa powder, heavy cream, and salt
to it. Microwave the bowl 3 to 4 times for 20 to 30 seconds and then set aside to let it cool
4 – Add the sweetener to the bowl followed by adding the eggs, one at a time, while
whisking thoroughly until you get a smooth and thick texture
5 – Next, add the flour mixture while mixing simultaneously. It will take about a minute
to get a smooth blend
6 – Divide the prepared batter equally in the muffin pan
7 – Bake the chocolate cupcakes for about 12 to 18 minutes
8 – Let the chocolate cupcakes cool for about 15 to 20 minutes in the muffin pan

Chocolate Buttercream Frosting:
1 – Take a large bowl and add butter, cream cheese, and sweetener to it. Mix it using a
mixer for about 10 minutes to get a smooth blend
2 – Next, add cocoa powder, espresso powder, and salt to the mixture. Continue beating
until you get a smooth mixture
3 – Pour the buttercream frosting into a piping bag and decorate each chocolate
cupcake before storing them in an airtight container for 3 to 4 days




Nutritional Information
Energy – 187 kcal

Carbohydrates – 7 grams
Fat – 17 grams
Fiber – 4 grams
Protein – 5 grams


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