Low Carb Chocolate Cupcakes
These double chocolate cupcakes are absolutely life changing! Fluffy and delicious dark chocolate cake topped with creamy chocolate buttercream for the perfect low carb, gluten free and refined sugar free cupcake!
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Dessert
Cuisine: gluten free, keto, low carb
Keyword: chocolate cupcakes, gluten free, keto, low carb
Servings: 12 people
Author: Ciarra Siller
for the cupcakes
- 1 1/2 cups almond flour finely ground
- 1/2 cup granulated erythritol
- 1/3 cup unsweetened cocoa powder I split mine between regular and extra dark
- 1 scoop Keto Activate Keto Konscious
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1 tsp vanilla extract
- 3 eggs, large room temperature
- 2 tbsp coconut oil melted
- 1/2 cup almond milk room temperature
for the frosting
- 1 cup/stick butter, softened
- 1/3 cup powdered erythritol
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 tbsp full fat coconut milk or heavy cream
topping
- poppy seeds for garnish optional
for the cupcakes
Preheat oven to 350 F and prepare a cupcake pan with 12 liners. In a large mixing bowl, sift together all the dry ingredients. In another bowl, whisk together the wet ingredients until smooth. Add the wet ingredients to the dry and mix until a batter forms. Distribute the batter between the 12 liners. Bake for 17-19 minutes. Remove and let cool completely.