With just 1g of net carbs per cupcake, these chocolate treats are the perfect dessert or snack for someone on the ketogenic diet. These keto chocolate cupcakes aren’t too sweet, so you can have these regularly.
Why You Should Make These Keto Chocolate Cupcakes
Now that the holidays are over, you may be battling the post-holiday bulge. Yes, all that good food over the holidays sure tastes good but can be quite fattening.
So, you are probably doubling down on your diet right now. Cutting out the carbs, upping the fats so that you can trim your waistline.
But sometimes your sweet tooth roars, and plain blueberries aren’t enough. What do you do then?
Make my Keto Chocolate Cupcakes! They are nice and moist and bursting with chocolate flavor- you won’t believe they are keto.
But they are. Just one cupcake provides 0.8 grams of net carbs.
And that’s not all. Each one contains a whopping 19 grams of fat.
So, unlike your regular cupcake, it will keep you full. And you are not reaching for more and more sweets.
Not only that, but it provides 12% of your vitamin A needs. Vitamin A is a pretty powerful antioxidant.
It is not only good for your eyes but also supports your immune system. How about that for a simple dessert!
And because these are cupcakes, they are great for portion control. Just eat one and store the rest in a good non-BPA storage container like this.
With each batch, you get 7 cupcakes. So, you can have one for each day of the week…if you can stop at just one.
What You’ll Need
1. Almond Flour
First and foremost, you’ll need almond flour. Almond flour is key to making these cupcakes low in carbs.
Your regular flour contains lots of carbs. In fact, ¼ cup of regular flour contains 22 grams of net carbs.
That is a whole lot of carbs-more than your daily net carbs allowance.
Almond flour, on the other hand, has way fewer net carbs. For instance, ¼ cup of almond flour contains just 4 grams of net carbs.
In addition to being lower in net carbs, almond flour is a good source of fat. So, it helps keep you in ketosis.
And as a bonus, almond flour also contains more protein. Protein and fat both keep you satiated.
So, when you eat baked goods containing them, you feel full longer.
Almond flour is also rich in vitamin E. Vitamin E is a powerful antioxidant that keeps your skin looking young and may even decrease your risk of heart disease and Alzheimer’s.
You can use almond flour the same way that you would use regular flour – in baking and breading meat and fish.
You can even use it to thicken your sauces and stews. If you would like to give almond flour a try, you can find some here.
2. Unsweetened Cocoa Powder
To get the rich chocolate flavor, you will need unsweetened cocoa powder. Cocoa powder is pretty good for you; it is when you add sugar that you make it unhealthy.
For instance, cocoa powder is rich in flavanols that reduce inflammation in your body. These flavanols also reduce blood pressure.
Cocoa powder is also good for your heart and your brain. It may even boost your mood and improve symptoms of type 2 diabetes.
But, best of all, it may even help you lose weight.
And the cocoa powder is so versatile. Besides using it in your baking, you can also add it to your smoothies, puddings, or even sprinkle it on your berries. If you need to stock up on some unsweetened cocoa powder, you can get some here.
3. Xanthan Gum
One key ingredient you don’t want to omit is the xanthan gum. Almond flour is naturally gluten-free.
But you need gluten so that your cupcakes rise. Xanthan gum adds elasticity to your batter so that you don’t have flat cupcakes. You can get some xanthan gum here.
4. Milled Linseed
Don’t forget the milled linseed either. Milled Linseed is just another name for ground flaxseed.
Ground flaxseed is used to replace some of the flour. This reduces the net carbs even more.
Ground flaxseed also makes these cupcakes even more nutritious. That is because ground flaxseed is an excellent source of brain-boosting Omega-3s.
Besides using it in your baking, you can also use it in your smoothies. You can stock up on some here.
To add creaminess, you will need double cream and unsalted butter. It is best to use unsalted butter, not salted butter so that you can control the amount of salt in your cupcakes.
And then, you add some salt to your batter. This salt helps balance out the sweetness of the sweetener, which I talk about next.
Watch for Full Instructions:
Other Keto Ideas
- Ketogenic Raspberry Coconut Cupcakes (4.3g Net Carbs)
- 3-Minute Keto Chocolate Coconut Mug Cake
- Keto Spiced Zucchini Cupcakes with Vanilla Frosting (5g Net Carbs)
- 3-Minute Ketogenic Blueberry Mug Cake
- Keto Chocolate Pecan Cookies (2.8g Net Carbs)
- Ketogenic Vanilla Cupcakes (3.2g Net Carbs)
- Ketogenic Chocolate Chip Cookies (2G Net Carbs)
How to Make These Cupcakes Sweet
To make these cupcakes sweet, you use erythritol. Erythritol is an all-natural sweetener that won’t spike your blood sugars.
It is also one of the best sweeteners on the market right now. So, if you plan to do more low carb baking, you can find some erythritol here.
Now, this recipe calls for half a cup of erythritol. However, if you’re new to low carb diets, you might want to use 1 cup because the cupcakes might not be sweet enough otherwise.
That’s mostly because unsweetened cocoa powder is quite bitter. Thus, you might want to use more sugar if unsweetened cocoa is not quite your thing.
I also include instructions on how to make the chocolate frosting for this cupcake. Keep in mind, however, that it is optional, particularly if you’re not a big fan of cocoa on cocoa.
The cupcake itself without the frosting is delicious and moist. Thus, it goes great with a cup of coffee or tea.
With the frosting, the net carbs for the cupcake works out to 2.2 grams. Now, that is pretty low for a cupcake with frosting.
- 0.5 cup almond flour
- 2.5 tbsp milled linseed
- 1/4 tsp xanthan gum
- 1/3 cup cocoa powder, unsweetened
- 1/2 cup erythritol (use 1 cup if you're just starting low carb diet)
- 2 eggs
- 1 tsp baking powder
- 5 tbsp double cream
- 8 tbsp unsalted butter
- 1/4 tsp salt
- 1/2 cup water
- 5 tbsp unsalted butter
- 4 tbsp powdered erythritol
- 2 tbsp cocoa powder, unsweetened
- 1/3 cup cream cheese
- splash of vanilla extract
- pinch of salt
- Mix almond flour, flaxseed meal, xanthan gum, cocoa powder, erythritol, baking powder, and salt.
- Mix butter and heavy cream, melt them in a microwave. Do it in small bursts, constantly mixing and let it cool down.
- Whisk the eggs and add them to the butter mixture.
- Mix dry ingredients with wet ones.
- Mix in the water.
- Line the muffin pan with cupcake paper cases and fill them in with the batter.
- Bake at 350F (180C) for 25-30 minutes until the toothpick comes out clean. Once finished, let them cool down.
- Add butter, erythritol, cream cheese and beat with an electric mixer until light and fluffy.
- Afterward, add cocoa powder and salt mix everything together.
- Use a piping bag to decorate each cupcake with frosting.
Frosting per Cupcake:
Nutrition Information:Yield: 7 Serving Size: 1 cupcake
Amount Per Serving: Calories: 183Total Fat: 19gSaturated Fat: 11gTrans Fat: 0.1gUnsaturated Fat: 7.3gCholesterol: 56mgSodium: 34mgCarbohydrates: 1.9gNet Carbohydrates: 0.8gFiber: 1.1gSugar: 0.4gProtein: 1.7g