The main goal with these cupcakes was to create something as chocolatey as possible — while maintaining a cupcake like texture. And of course to also taste amazing. With this recipe we have achieved success! All while still being very low-carb.
Increase the ratio of these low-carb Double Chocolate Keto Cupcakes by adding buttercream frosting.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
cupcakes
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Ingredients
Double Chocolate Keto Cupcakes 2.2 : 1
- 40 g Almond Flour
- 40 g Coconut Flour
- 40 g Truvia
- 40 g Unsweetened Cocoa Chocolate Hersey's Dark Chocolate
- 100 g 40% Heavy Cream
- 200 g Eggs about 4 eggs mixed well
- 115 g Butter, European about 1 stick
- 2 g Vanilla Extract
- 1.5 g Baking Powder
- 1 g salt
- 60 g Lily's Chocolate Chips
Buttercream Frosting 5.7 : 1
- 80 g Cream Cheese melted in the microwave or room temperature
- 40 g Butter, European melted in the microwave or room temperature
- 1 g Vanilla Extract
- 20 g Erythritol Powder Swerve
Ingredients
Double Chocolate Keto Cupcakes 2.2 : 1
Buttercream Frosting 5.7 : 1
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Instructions
- Start by combining all the dry ingredients, Almond Flour, Coconut Flour, Truvia, Unsweetened Cocoa Chocolate, Baking Powder and Salt. One trick I do to save time (but is not as accurate), is to put a large bowl on the digital scale and then tear it back to zero after each dry ingredient is added.
- In a separate bowl combine heavy cream and melted or softened butter with a hand mixer.
- Once combined add the eggs and vanilla extract.
- Scoop into silicone muffin molds and top with Lily’s Chocolate Chips
- Bake at 350 degrees for 20 minutes. Test with a toothpick. Enjoy!
Buttercream Frosting 5.7 : 1
- Weigh cream cheese and butter on a digital gram scale.
- Mix softened or melted cream cheese and butter together with a hand mixer until all lumps are dissolved.
- Refrigerate for a few minutes to harden if needed. Spread onto the cupcakes.
- Sprinkle with Truvia. Add food coloring to the Truvia for fun colors.
Recipe Notes
Makes between 12 - 15 cupcakes. Make in batches and freeze for up to 3 months.
