Sugar-Free Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in the guilt-free pleasure of Sugar-Free Decadent Chocolate Cupcakes with Buttercream Frosting, a recipe that marries rich, chocolaty flavor with velvety sweetness—all without the sugar. These moist cupcakes feature almond flour and unsweetened cocoa powder for a naturally gluten-free base, sweetened with erythritol to keep them diabetic-friendly and keto-approved. Topped with a luscious buttercream frosting made from cream cheese, powdered erythritol, and a splash of heavy cream, these treats deliver all the luxury of traditional cupcakes without the sugar crash. Perfect for health-conscious dessert lovers or anyone looking to enjoy a sweet treat without compromise, this recipe is quick to prepare, ready in under 40 minutes, and yields 12 delightful servings.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
- 0.5 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 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 cupcake liners.
In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the melted butter and erythritol until well combined.
Add the eggs one at a time to the butter mixture, mixing well after each addition.
Stir in the vanilla extract.
Alternate adding the dry flour mixture and almond milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 3/4 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 cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter and cream cheese in a large bowl until creamy and smooth.
Gradually add in the powdered erythritol, mixing on low speed until incorporated.
Stir in the heavy cream and vanilla extract. Beat at high speed for an additional 2-3 minutes until the frosting is light and fluffy.
Once the cupcakes are completely cooled, frost them with the buttercream using a piping bag or a spatula.
Serve and enjoy your sugar-free decadent chocolate cupcakes with buttercream frosting.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 170.7 g | 854% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 2175 mg | 95% | |
| Total Carbohydrate | 479.6 g | 174% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 12.8 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 911 mg | 70% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2241 mg | 48% | |
*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.
