[TIP: If you do not want to frost these you could add sugar-free chocolate chips and walnuts instead.]
Instructions
Preheat oven to 350°F.
Grease a 12 cupcake or muffin pan with cooking spray (or line with paper liners) and set aside.
In a large mixing bowl, add all the dry ingredients and mix well to combine.
Add softened butter, sour cream, and brewed coffee to dry ingredients and mix well.
Melt bakers chocolate in a microwave safe bowl for 30 seconds intervals until fully melted.
Add melted chocolate to the ingredients and mix well. This will cool the chocolate before adding the eggs.
Add stevia and eggs and mix until well incorporated.
Divide batter between prepared cups.
Bake 14-16 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool completely before removing from pan.
Frost cupcakes using our frosting recipe or your favorite sugar-free frosting.
Store in an airtight container in the refrigerator. If you included the optional add-ins and don’t frost these, they can be stored at room temperature.
Notes
Nutrition is for the cupcake ONLY. It does not include the frosting or any add-ins.
Nutrition Facts
Keto Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 190Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 6g2%
Fiber 4g17%
Sugar 1g1%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
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