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5 from 1 vote

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
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: gluten free, keto, low carb
Keyword: chocolate cupcakes, gluten free, keto, low carb
Servings: 12 people
Author: Ciarra Siller

Ingredients

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

Instructions

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.

for the frosting

  • Place all frosting ingredients into a mixer and using a whisk attachment beat until light and fluffy. You can also use a hand held mixer if needed. Transfer the frosting to a piping bag and decorate cupcakes. Top with poppy seeds if desired.