Low Carb Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in the rich, chocolatey bliss of these Low Carb Decadent Chocolate Cupcakes with Buttercream Frosting—a guilt-free dessert that's perfect for satisfying your sweet cravings while staying on track with your low-carb lifestyle. Made with nutritious almond flour, unsweetened cocoa powder, and the natural sweetness of erythritol, these cupcakes are as wholesome as they are delicious. Each bite boasts a fluffy, moist texture, and the creamy buttercream, whipped to perfection, adds a luscious finishing touch. With just 20 minutes of prep time and 20 minutes to bake, this easy-to-follow recipe is ideal for a quick treat or special occasion. Whether you're serving them at a party or enjoying one as a personal indulgence, these low-carb chocolate cupcakes are bound to impress. Keywords: low-carb dessert, keto cupcakes, sugar-free chocolate cupcakes, easy low-carb baking.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup melted butter
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
- 0.5 cup butter
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt.
In another bowl, beat the eggs lightly and then add almond milk, melted butter, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Divide the cupcake batter evenly among the lined muffin cups, filling each about 2/3 full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from the oven and allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the buttercream frosting, beat the butter in a medium-sized bowl using an electric mixer until creamy.
Add powdered erythritol and vanilla extract to the butter and beat until light and fluffy.
Gradually add in the heavy cream, continuing to beat the mixture until you reach a light and airy frosting consistency.
Once cupcakes are completely cool, pipe or spread the buttercream frosting over each cupcake.
Serve and enjoy your low-carb decadent chocolate cupcakes!
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 8.1 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 681 mg | 52% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2116 mg | 45% | |
*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.
