keto chocolate cupcake
AuthorTeamKeto
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Craving chocolate on keto? Try this decadent keto chocolate cupcake recipe with rich, swiss buttercream frosting!

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Yields12 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Directions:
1

Preheat the oven to 350°F and line a 12-well muffin tin with cupcake liners.

2

Sift the almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum into a large bowl; set aside.

3

In another bowl, whisk together the eggs, almond milk, heavy cream, butter, and chocolate.

4

Fold the wet ingredients into the dry ingredients until the mixture is homogenous. Pour the batter into the lined muffin tin, filing each well about two-thirds full. Bake for 12 to 15 minutes, until a toothpick inserted into a cupcake comes out clean.

5

While the cupcakes are baking, make the buttercream. Pour the water a 2 1/2-quart saucepan and bring to a simmer over medium heat.

6

Place the egg whites and erythritol in a medium-sized heatproof bowl, set over the water bath, and whisk until the erythritol has dissolved. Heat the egg white mixture, stirring with the whisk, until the temperature reaches 160°F; do not allow the temperature to exceed 160°F. Remove from the heat and whip the egg whites with a hand mixer on high until glossy, stiff peaks form, about 3 minutes.

7

Continue to whip while adding the butter 1 tablespoon at a time; each addition of butter should be thoroughly mixed into the egg whites until it disappears. After all the butter has been added, mix in the vanilla extract, salt, and stevia to taste. If the frosting looks lumpy, continue to whip until it becomes smooth. Transfer to a pastry bag fitted with the desired tip; set aside.

8

Transfer the keto chocolate cupcakes to a cooling rack and allow to cool for 5 to 10 minutes. Top each cupcake with buttercream, some shaved chocolate, and a dusting of cocoa powder. Store the frosted cupcakes in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Facts

Serving Size 1

Servings 12

1.6g
Net Carbs

Amount Per Serving
Calories 300
% Daily Value *
Total Fat 27.8g43%
Total Carbohydrate 6g2%
Dietary Fiber 4.4g18%
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking MethodTags, ,

Directions

Directions:
1

Preheat the oven to 350°F and line a 12-well muffin tin with cupcake liners.

2

Sift the almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum into a large bowl; set aside.

3

In another bowl, whisk together the eggs, almond milk, heavy cream, butter, and chocolate.

4

Fold the wet ingredients into the dry ingredients until the mixture is homogenous. Pour the batter into the lined muffin tin, filing each well about two-thirds full. Bake for 12 to 15 minutes, until a toothpick inserted into a cupcake comes out clean.

5

While the cupcakes are baking, make the buttercream. Pour the water a 2 1/2-quart saucepan and bring to a simmer over medium heat.

6

Place the egg whites and erythritol in a medium-sized heatproof bowl, set over the water bath, and whisk until the erythritol has dissolved. Heat the egg white mixture, stirring with the whisk, until the temperature reaches 160°F; do not allow the temperature to exceed 160°F. Remove from the heat and whip the egg whites with a hand mixer on high until glossy, stiff peaks form, about 3 minutes.

7

Continue to whip while adding the butter 1 tablespoon at a time; each addition of butter should be thoroughly mixed into the egg whites until it disappears. After all the butter has been added, mix in the vanilla extract, salt, and stevia to taste. If the frosting looks lumpy, continue to whip until it becomes smooth. Transfer to a pastry bag fitted with the desired tip; set aside.

8

Transfer the keto chocolate cupcakes to a cooling rack and allow to cool for 5 to 10 minutes. Top each cupcake with buttercream, some shaved chocolate, and a dusting of cocoa powder. Store the frosted cupcakes in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week.

Keto Chocolate Cupcake with Rich Swiss Buttercream

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