Keto Chocolate Cupcakes
These chocolate cupcakes are amazing. I was blown away at how great they turned out. They taste like they aren't even keto, but of course, they are.
Ingredients
- ¼ cup coconut flour
- 1 ¼ cup almond flour
- ½ cup erythritol
- ¼ cup dark cocoa powder
- 3 Tbsp. unflavored protein powder
- 1 tsp. baking powder
- 1½ tsp. baking soda
- ¼ tsp. salt
- 1 stick of unsalted butter softened
- ½ cup sour cream
- ½ cup brewed coffee
- 1 oz. unsweetened bakers chocolate melted
- ½ Tbsp. liquid stevia or to taste
- 2 eggs
- 1 tsp. apple cider vinegar
- [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 190
Calories 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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