Follow our fantastic recipes @alowcarblowsugarlifestyle #ketohh
Who doesn't love a rich and moist chocolate cupcake? Even better, what if you could make a chocolate cupcake that's low in carbs and free from processed sugar and is also gluten free? Diabetics can enjoy these cupcakes as well as they have minimal impact on blood sugar levels.
These delicious mouthfuls of joy are simple to make and are reasonably healthy as well. While you can enjoy eating them plain, you are also given the option of topping them with either a simple Chocolate Ganache, Chocolate Buttercream or Low Carb Chocolate Cream Cheese Icing/Frosting.
These are the perfect treat to enjoy with a cup of tea but are equally at home when served at a party or for a high tea. The recipe freezes really well so they also make a quick and easy snack on the go and would be great to take to work for morning tea as well.
Frosting/Icing Options and serving ideas
You can simply enjoy these cupcakes on their own or choose from a selection of frosting/icing options. While the cupcakes featured have been frosted with buttercream icing, you can also top them with a simple ganache topping. The ganache frosting features in the recipe below as does the buttercream frosting.
Perfect for an afternoon snack when the children get home for school. Delicious and easy to make, The Best Keto Chocolate Cupcakes are perfect for a party or special afternoon tea. Serve them warm drizzled with chocolate ganache and they make a wonderful simple dessert. Top them with a dollop of whipped cream and some fresh berries to take them to the next level.
Try adding 1/4 cup dark chocolate chips for choc chip cupcakes. Adding 1/2 cup of frozen or fresh raspberries to the batter just before baking is another delicious variation. To keep these paleo, you can switch the butter for the same amount of a mild tasting EVOO- extra virgin olive oil. You cannot taste the olive oil at all, and this is probably my preferred fat option to use in these delicious cup cakes.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
- 125 gms almond meal/almond flour
- 2 tablespoons coconut flour
- 1 teaspoon psyllium powder
- 3 tablespoons stevia blend /monk fruit blend or sweetener of choice
- 60 gms cocoa powder
- 1.5 teaspoons baking powder
- A pinch of salt
- 50 mls boiling water switch for almond milk if not adding coffee
- 1 teaspoon ground coffee optional but recommend for richer chocolate flavors
- 3 large eggs
- 75 gms butter melted
- 2 tablespoons extra virgin olive oil-EVOO
- 100 mls almond milk or nut milk of choice
- 1 teaspoon vanilla extract
Mix all dry ingredients in a medium mixing bowl, ensuring they are really well combined, especially the baking powder.
Dissolve the coffee in the boiling water and allow to dissolve.
Beat the eggs with a hand mixer in a large bowl until light and frothy. Add the melted butter, extra virgin olive oil, almond milk, vanilla extract and coffee mixture, continuing to mix until well combined.
Add the dry ingredients into the wet ingredients and using the hand mixer, mix until combined.
Spoon into cupcake pans/prepared cupcake trays and smooth off the tops.
Bake for 18-23 minutes at 165 C/330 F Fan Forced. Allow to cool before frosting/icing.
Ganache Drizzle Recipe
Bring 75 gms/2.6 oz heavy/pure cream just to the boil (on stove top or in microwave), taking care not to boil or the ganache will split. Remove from heat and stir in 50 gms/1.8 oz of dark chocolate (85% couveture). It will gradually melt into the cream. Stir until well blended.
Allow to thicken to desired consistency, or thicken by placing in the fridge. Spread or drizzle onto cool cupcakes.
Chocolate Buttercream Recipe
Beat 100 gms/3.5 oz butter for about 2-3 minutes, until light and creamy.
Add 100 gms/3.5 oz powdered (confectioners/icing) sweetener and 1/3 cup cocoa, and continue to beat until mixture is smooth and creamy, for about 1-2 minutes.
Finally add 1 teaspoon vanilla extract and 2 tablespoons of heavy/pure cream and continue to beat until smooth and creamy, for about 1 minute.
Use either a knife or a piping bag to frost/ice your cupcakes.
Add 1/3 cup chopped walnuts or 1/3 cup of raspberries for variation.
Omit coffee at own risk as it enhances the chocolate flavor. If serving to children you may wish to leave it out.
Add 1/4 cup of roughly chopped dark chocolate (small choc chip size) or choc chips and stir through the batter prior to baking.
Muffins can be made instead of cupcakes.
Note that nutritional information does not include icing/frosting.