Sugar-Free Chocolate Cupcake with Vanilla Frosting
Indulge guilt-free with these sugar-free chocolate cupcakes crowned with luscious vanilla frosting—a decadent treat perfect for low-carb and diabetic-friendly diets. Featuring a rich, moist crumb made from almond flour and cocoa powder, these cupcakes achieve sweetness through stevia, omitting refined sugars altogether. The creamy vanilla frosting, crafted with whipped cream, cream cheese, and stevia, adds an irresistible touch while keeping the carb count low. Easy to prepare in under 40 minutes, this recipe delivers 12 delicious cupcakes perfect for celebrations or everyday dessert cravings. Whether you're watching sugar intake or simply seeking a gluten-free treat, these cupcakes offer all the flavor without the compromise!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.75 cup Stevia sweetener
- 8 oz Cream cheese, softened
- 1 teaspoon Vanilla extract
- 0.5 cup Stevia powdered sweetener
- 0.5 cup Heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk the melted butter, eggs, almond milk, vanilla extract, and stevia sweetener until well combined.
Add the dry ingredients to the wet mixture and stir until the batter is smooth and well integrated.
Divide the batter evenly among the prepared muffin tins, filling each liner about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the frosting by beating the softened cream cheese in a bowl until smooth.
Add the vanilla extract and stevia powdered sweetener to the cream cheese and beat until well mixed.
In a separate small bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Allow the cupcakes to cool completely on a wire rack before frosting.
Once cooled, use a piping bag or a spatula to apply the vanilla frosting to each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 13.9 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 805 mg | 62% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1128 mg | 24% | |
*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.
