Chocolate, strawberries and vanilla: All our favorite flavors combined in these keto chocolate cupcakes! Unfussy and nostalgic, they bring back childhood memories, -without the carbs.
Comforting and flavor-packed, this recipe takes cues from a classic pound cake as it’s decadent and rich. Combined with fresh strawberries this keto version is the ultimate cupcake delight! Don’t forget about the salt! It makes all the difference!
Ingredients for Keto Chocolate Cupcakes
These chocolate cupcakes are simple to make with just 10 minutes of preparation and 25 minutes of cooking. To keep the carbs low we’ll be using Erythritol and you’ll need both powdered and liquid types for these cupcakes.
For the cupcakes we’ll be using:
- Almond flour
- Coconut flour
- Erythritol (powdered and liquid)
- Coconut oil
- Eggs
- Strawberries
- Baking powder
- Baking soda
- Vanilla extract
- Salt
For the delicious chocolate frosting we’ll be using:
- Butter
- Cacao powder
- Erythritol (powdered and liquid)
- Cream cheese
- Vanilla extract
- Salt
Let’s get started!
How To Make Low Carb Chocolate Cupcakes
To get started, preheat your oven to 350 degrees Fahrenheit. Grab a muffin tray and line with cupcake liners or grease with butter.
Next in a mixing bowl, we’ll combine the dry ingredients. Add the almond flour, coconut flour, powdered Erythritol, baking powder, baking soda and salt and mix them all together.
Grab another mixing bowl to combine the wet ingredients. Add the eggs, coconut oil, liquid Erythritol and vanilla extract and mix well until combined.
Now carefully combine the wet and dry mixtures together very gently. Be careful not to overmix and fold in the slice strawberries once they’re combined.
We’re almost ready to bake! Pour the cupcake mixture into your lined muffin tray and bake in the oven for around 25 minutes until slightly golden.
Once they’re ready, remove them from the oven and let them sit until they reach room temperature while you prepare the frosting.
To make the chocolate frosting add the butter and cream cheese into a mixing bowl. Use an electric mixer to whisk until they reach a fluffy consistency.
Add the vanilla, Erythritol and cacao powder and continue to mix until well incorporated.
Finally, once the cupcakes have cooled, generously frost them and optionally garnish with sliced strawberries. Enjoy!
Ingredients
For the Cupcakes
- 1 1/2 cups Almond Flour unbleached
- 1/2 cup Erythritol
- 1/2 cup Coconut Oil
- 1/2 cup Strawberries fresh, sliced
- 1/4 cup Coconut Flour
- 6 large Eggs
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Liquid Erythritol
For the Frosting
- 3/4 cup Butter softened
- 1/2 cup Cacao Powder
- 1/3 cup Erythritol powdered
- 2 tbsp Liquid Erythritol
- 2 tbsp Cream Cheese full-fat
- 1 tsp Vanilla Extract
- 1/6 tsp Salt
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners. Alternatively grease with butter.
- Combine the dry ingredients in a mixing bowl: The almond flour with the coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl combine the wet ingredients: The eggs with the coconut oil, liquid Erythritol and vanilla extract.
- Combine the two mixtures with gentle moves. Fold in the strawberries. Don’t overmix.
- Pour the mixture into the prepared muffin tin and bake for 25 minutes until slightly golden.
- Remove from the oven and let them reach room temperature while you make the frosting:
- Using an electric mixer whisk the butter with the cream cheese until fluffy. Add the vanilla, Erythritol and cacao powder and mix until well incorporated.
- Frost the cupcakes when they are completely cool and serve.
