These keto chocolate cupcakes with sugar free buttercream frosting will satisfy your sweet cravings with only 1.8g net carbs per cupcake!
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the ingredients for the buttercream icing to the bowl and mix until no chunks of flour are left.
Add cupcake liners into a muffin pan.
Distribute the cupcake batter evenly into the cupcake liners.
Bake for approx. 20-25min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your cupcakes as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your cupcakes are done by pricking them with a toothpick - if they come out "clean", the cupcakes are done.
If not, keep them in the oven for a few more minutes.
Let the cupcakes cool down completely before proceeding to the next step.
Add the ingredients for the sugar free buttercream frosting into a bowl and mix with a hand mixer for about 3-4 minutes.
Add the chocolate buttercream frosting into an icing bag and frost the cooled down chocolate cupcakes.
Enjoy with a cup of coffee or tea!
Store in an air-tight container in your fridge for up to 2 days.
(They'll become a bit drier once they've been stored in the fridge for a while, this is why I recommend finishing them on the same day or the day after.)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 cupcake
Servings 6
- Amount Per Serving
- Calories 283
- % Daily Value *
- Total Fat 25.6g40%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 3.4g14%
- Protein 9.4g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the ingredients for the buttercream icing to the bowl and mix until no chunks of flour are left.
Add cupcake liners into a muffin pan.
Distribute the cupcake batter evenly into the cupcake liners.
Bake for approx. 20-25min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your cupcakes as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your cupcakes are done by pricking them with a toothpick - if they come out "clean", the cupcakes are done.
If not, keep them in the oven for a few more minutes.
Let the cupcakes cool down completely before proceeding to the next step.
Add the ingredients for the sugar free buttercream frosting into a bowl and mix with a hand mixer for about 3-4 minutes.
Add the chocolate buttercream frosting into an icing bag and frost the cooled down chocolate cupcakes.
Enjoy with a cup of coffee or tea!
Store in an air-tight container in your fridge for up to 2 days.
(They'll become a bit drier once they've been stored in the fridge for a while, this is why I recommend finishing them on the same day or the day after.)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
