Low Carb Chocolate Cupcake with Vanilla Frosting
Indulge guilt-free with these Low Carb Chocolate Cupcakes with Vanilla Frosting—proof that desserts can be both decadent and diet-friendly! Crafted with almond flour and unsweetened cocoa powder, these cupcakes are naturally gluten-free, while granulated erythritol keeps the sweetness keto-compliant. The recipe combines a moist, rich chocolate base with a luxuriously creamy vanilla frosting made from cream cheese, butter, and powdered low-carb sweetener. Quick to whip up and with only 20 minutes of bake time, this dessert is perfect for satisfying your sweet tooth without compromising your low-carb lifestyle. Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these low-carb cupcakes are sure to impress!
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Recipe Information
Ingredients
- 0.5 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1.25 cups almond flour
- 0.25 cup unsweetened cocoa powder
- 0.5 cup granulated erythritol or low carb sweetener
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 0.25 cup butter, softened
- 0.5 cup powdered erythritol or powdered low carb sweetener
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a buttermilk-like mixture.
In a large bowl, whisk together the almond flour, unsweetened cocoa powder, granulated erythritol, baking soda, baking powder, and salt.
In another bowl, beat together the eggs, melted coconut oil, vanilla extract, and the almond milk mixture until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing thoroughly until the batter is smooth and well-incorporated.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
For the vanilla frosting, beat the softened cream cheese and butter until smooth and creamy.
Add in the powdered erythritol and continue to beat until well mixed.
Finally, stir in the vanilla extract, ensuring the frosting is completely smooth and fluffy.
Once the cupcakes are completely cooled, use a piping bag or a knife to frost the cupcakes with the vanilla frosting.
Enjoy your low carb chocolate cupcakes with vanilla frosting!
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.2 g | 291% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 10.6 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 723 mg | 56% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1233 mg | 26% | |
*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.
