Need something to satisfy your sugar cravings while you are on the Keto diet? These homemade keto chocolate cupcakes with cream cheese frosting are perfect. You can stay on your healthy eating plan and still have chocolate cupcakes.
Course Dessert
Cuisine American
Keyword keto chocolate cupcake
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
make frosting 10 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 1876kcal
Ingredients
Ingredients:
Oil in spray
½cupcoconut flour
½cupalmond flour
¼cupof unsweetened cocoa powder
2tspstevia extract powder
1tspbaking powder
Pinchof salt
3large eggs
3tbspunsalted butter
⅔cupunsweetened almond milk
1tspvanilla extract
Frosting
6ozof cream cheesesoftened
1tablespoonof buttermelted
⅔cupof powdered stevia or swerve confectioners
2tbspcocoa powder unsweetened
1teaspoonof vanilla
2tbspunsweetened almond milk -if necessary-
Instructions
Cupcakes
Preheat the oven to 375 F and spray muffin tins with oil.
In a medium mixing bowl whisk dry ingredients - coconut flour, almond flour, cocoa powder, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
In a separate medium bowl with an electric mixer, whisk wet ingredients - eggs, unsweetened almond milk, butter, and vanilla extract- for about 1 minute.
Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
Bake for 25 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes. (cupcakes have to be cool to avoid the frosting to get runny)
Frosting
While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
Add the stevia, cocoa powder, vanilla extract, continue whisking until you have a homogenous creamy mixture.
10. If the frosting it’s too dense add the tablespoons of almond milk one by one.
Frosting should be creamy, but not runny.
11. Once you achieve the desired consistency, fill a piping bag with the frosting.
12. Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
13. Storage the cupcakes for in a container with a lid.