Keto Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge guilt-free with these Keto Decadent Chocolate Cupcakes with Buttercream Frosting, a perfect low-carb treat for any occasion. These moist and rich cupcakes are made with almond flour and unsweetened cocoa powder, offering a velvety chocolate flavor while keeping the carbs in check. Sweetened with erythritol, they’re perfect for keto and diabetic-friendly diets. Topped with a creamy buttercream frosting made from butter, cream cheese, and powdered erythritol, every bite delivers a luxurious blend of sweetness and texture. Ready in just 40 minutes from start to finish, these easy-to-make cupcakes are a surefire crowd-pleaser, whether served at a birthday party or as a midweek dessert indulgence. Embrace your sweet tooth without breaking your keto goals! Keywords: keto chocolate cupcakes, low-carb dessert, sugar-free buttercream frosting, almond flour recipes.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil
- 0.5 cup Butter
- 4 ounces Cream cheese
- 0.75 cup Powdered erythritol
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol sweetener, baking powder, and salt.
In another bowl, beat together the eggs, almond milk, vanilla extract, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until smooth and well combined.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, in a large bowl, beat softened butter and cream cheese until smooth and creamy.
Gradually add powdered erythritol, beating until light and fluffy.
Add heavy cream and vanilla extract, and mix until well incorporated and smooth.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
Serve and enjoy your decadent Keto Chocolate Cupcakes with Buttercream Frosting!
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.3 g | 463% | |
| Saturated Fat | 193.4 g | 967% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 472.2 g | 172% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 14.2 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 910 mg | 70% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2322 mg | 49% | |
*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.
