Keto Chocolate Cupcakes: Low-Carb Dream!

Keto Chocolate Cupcakes: Low-Carb Dream!

Keto cupcakes: master these incredibly moist and chocolatey low-carb cupcakes. Perfect for a guilt-free dessert or snack, ready in under an hour.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Dessert

Calories: 210

Ingredients Method Notes

Ingredients

  

• 2/3 cup coconut flour
• 2/3 cup Swerve Sweetener (or other granular sweetener)
• 6 tbsp cocoa powder
• 1/4 cup whey protein powder (chocolate, vanilla, or unflavored)
• 2 tsp baking powder
• 1/2 tsp salt
• 6 large eggs
• 1/2 cup butter (melted)
• 1 tsp vanilla extract
• 1/2 cup leftover coffee or water (more if needed)

Method

 

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the coconut flour, Swerve Sweetener, cocoa powder, whey protein powder, baking powder, and salt until no lumps remain.
2. In a separate large bowl, whisk the eggs until well combined. Gradually whisk in the melted butter and vanilla extract until smooth.
3. Add the dry ingredients to the wet ingredients in three additions, mixing well after each addition until just combined. The batter will be very thick.
4. Stir in the coffee or water, adding more if needed, until the batter reaches a thick but pourable consistency. Do not overmix.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Frost once cooled, if desired.

Notes

– Use room temperature eggs for a smoother batter that mixes more easily and prevents any separation.
– For a richer chocolate flavor, ensure you use high-quality unsweetened cocoa powder. Don’t be tempted to use less.
– If the batter seems too thick after adding the initial 1/2 cup of liquid, add a tablespoon more at a time until it reaches a thick but scoopable consistency. Overly thick batter can result in dry cupcakes.
– Store leftover keto cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them unfrosted for up to 2 months; thaw at room temperature before frosting.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• Use room temperature eggs for a smoother batter that mixes more easily and prevents any separation.
• For a richer chocolate flavor, ensure you use high-quality unsweetened cocoa powder. Don’t be tempted to use less.
• If the batter seems too thick after adding the initial 1/2 cup of liquid, add a tablespoon more at a time until it reaches a thick but scoopable consistency. Overly thick batter can result in dry cupcakes.
• Store leftover keto cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them unfrosted for up to 2 months; thaw at room temperature before frosting.

Whip up a batch of these fantastic keto cupcakes and rediscover the joy of guilt-free indulgence. Share your creations or experiment with different keto-friendly frostings!

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