Keto Chocolate Cupcakes with Almond Flour

 

Keto Chocolate Cupcakes are the ultimate, low carb cupcake! This easy, keto friendly, rich, loaded with flavor treat will be every cupcake lovers dream. So chocolatey and delicious topped with my keto buttercream frosting!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes 

Servings: 12 

Calories: 121kcal 

WATCH RECIPE VIDEO

Credit: Low Carb Recipes with Jennifer

INGREDIENTS

• 2 1/2 cups almond flour 
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1 Cup Granular Sweetener 
• 1/2 Cup Cocoa powder
• 3 Large Eggs, beaten
• 8 Ounces Greek Yogurt
• 2 teaspoons Vanilla Extract

INSTRUCTIONS

• Preheat the oven to 400F and line a 12 cup muffin pan with liners.
• Spray the inside of the liners with cooking spray.
• In a large mixing bowl combine the almond flour, baking soda, salt, sweetner and cocoa powder.
• Add in the beaten eggs, Greek Yogurt and vanilla extract. Stir well.
• Scoop the batter evenly into the muffin cups.
• Bake in the oven for 20 minutes or until a toothpick comes out clean.
• Top with sweetened whipped cream or keto buttercream frosting.

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TIPS

• Nutrition: For 1 cupcake not including any frosting.
• Frosting Options: Use sweetened whipped cream.  
• Greek Yogurt: This is an unconventional keto ingredient that I have been loving lately in my keto baked goods.  It makes the cupcakes so light and fluffy and actually has less carbs than sour cream!
• Cocoa Powder:  Find one with the least amount of carbs.  I like to use Ghirardelli.
• Low Carb Sweetener:  Use a granular sweetener that is a 1 for 1 substitute for sugar.   

NUTRITION

Calories: 121kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Fiber: 3g | Sugar: 1g