Keto Chocolate Cupcake with Vanilla Frosting
Indulge in the decadent delight of Keto Chocolate Cupcakes with Vanilla Frosting, a guilt-free treat perfect for satisfying your dessert cravings while staying on track with your low-carb lifestyle. These cupcakes are made with nutrient-rich almond flour and unsweetened cocoa powder, delivering rich chocolate flavor without the need for traditional sugars. Sweetened with erythritol, the batter is moist and perfectly balanced, while the creamy vanilla frosting—crafted from cream cheese, butter, and powdered erythritol—adds a luscious, frothy finish. Ready in under an hour, these sugar-free cupcakes are ideal for celebrations or everyday indulgence, and they’re gluten-free, keto-friendly, and irresistibly delicious for anyone who loves healthier dessert options!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder
- 0.75 cup Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 cup Coconut oil, melted
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 0.5 cup Powdered erythritol
- 2 tablespoons Heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
In a separate bowl, beat the eggs, then mix in the almond milk, vanilla extract, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.
Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered erythritol and continue to beat until fully incorporated and smooth.
Mix in the heavy whipping cream and vanilla extract and beat until fluffy.
Once the cupcakes are completely cooled, frost them with the vanilla frosting using a piping bag or a spatula.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
