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.
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)
Instructions
- 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.
- In a separate large bowl, whisk the eggs until well combined. Gradually whisk in the melted butter and vanilla extract until smooth.
- 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.
- Stir in the coffee or water, adding more if needed, until the batter reaches a thick but pourable consistency. Do not overmix.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- 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.
- 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.