Keto Chocolate Cupcakes
Indulge in these rich and moist keto chocolate cupcakes that satisfy your sweet cravings without kicking you out of ketosis.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Muffin Tin
- Cupcake Liners
- Hand Mixer
Ingredients
Ingredients
- 3 large Eggs Use room temperature for better blending.
- 0.5 cup Granulated Erythritol A keto-friendly sweetener.
- 0.33 cup Heavy Cream Can be substituted with coconut cream for dairy-free.
- 1 teaspoon Vanilla Extract
- 1.5 cups Fine Almond Flour Ensure it's fine for a smoother texture.
- 0.33 cup Unsweetened Cocoa Powder
- 2.25 teaspoons Baking Powder
- 0.25 teaspoon Salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with cupcake liners.
- Step 3: In a large mixing bowl, combine eggs, erythritol, heavy cream, and vanilla extract. Beat until light and frothy.
- Step 4: In a separate bowl, mix almond flour, cocoa powder, baking powder, and salt until well blended.
- Step 5: Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Step 6: Fill each cupcake liner with batter about two-thirds full.
- Step 7: Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
- Step 8: Enjoy your cupcakes plain or with keto-friendly frosting!
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.