ULTIMATE KETO CHOCOLATE CUPCAKES
This keto cupcake recipe makes the most decadent and moist low-carb chocolate cupcakes. These almond flour cupcakes are perfect for birthday parties or any other occasion. This recipe is low-carb, keto, banting, Atkins, gluten-free, diabetic diet-friendly.
Provided by Harper
Categories Dessert
Time 37m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
- In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
- Add melted butter to dry ingredients. Stir to combine.
- Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
- Evenly spoon the batter into each cupcake liner until about ¾ full.
- Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 cupcake, Calories 192 kcal, Fat 17 g, Cholesterol 72 mg, SaturatedFat 4 g, Fiber 3 g, Sugar 2 g, Carbohydrate 6 g, Sodium 152 mg, Protein 7 g, UnsaturatedFat 11 g
KETO CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 350°F (180°C).
- Line a cupcake pan with 12 paper liners and set aside.
- In a large mixing bowl, combine the almond flour, cocoa powder, salt, and baking soda. Add in the melted coconut oil, maple-flavored syrup, and gently crack the eggs in. Whisk well to combine.
- Stir in the sugar-free chocolate chips.
- Spoon the batter evenly into your paper liners.
- Bake for 15 to 17 minutes or until the center is set.
- While the cupcakes bake, let's prepare the frosting.In a mixing bowl, add the cream cheese, softened butter, powdered erythritol, vanilla extract, and heavy cream.
- Using a hand mixer, beat until smooth and creamy.
- Reserve half of the frosting in a small bowl.
- Add cocoa powder to the remaining frosting, and mix until well incorporated. You should now have both vanilla and chocolate frosting, to make everybody happy!
- Once the cupcakes are done, remove from the oven and let them cool for 5-10 minutes.
- Transfer the frosting to a piping bag and pipe a swirl onto each cupcake.
- Pipe some of the cupcakes with chocolate frosting, others with vanilla, and a few with both chocolate and vanilla, just for fun!
Nutrition Facts : ServingSize 1 cupcake, Calories 324 kcal, Carbohydrate 14 g, Protein 8 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 223 mg, Fiber 3 g, Sugar 6 g
KETO CHOCOLATE SHAKE
Quick and tasty keto shake.
Provided by Kat Hanners
Categories Chocolate Shakes and Floats
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine almond milk, avocado, blueberries, cocoa powder, stevia powder, and MCT oil powder in a blender (such as NutriBullet®) and blend for 30 seconds.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 34.5 g, Fat 33.2 g, Fiber 16.5 g, Protein 5.8 g, SaturatedFat 4.9 g, Sodium 174.4 mg, Sugar 13.6 g
JEN'S KETO CHEESECAKE CUPCAKES
Keto cheesecake cupcakes.
Provided by Jen Steinbrueck
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
- Store cooled cupcakes in the refrigerator.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 6.2 g, Cholesterol 112.1 mg, Fat 16.1 g, Protein 6.5 g, SaturatedFat 9.7 g, Sodium 147.3 mg, Sugar 0.3 g
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