Description
Delightfully Guilt-Free Treats!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated erythritol (or preferred keto sweetener)
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon black food coloring (optional)
- Sugar-free frosting (for decoration)
- Edible black sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then add the erythritol, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- If using, add the black food coloring and mix until the color is uniform.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with sugar-free frosting and top with edible black sprinkles to create a festive look.
Notes
- This recipe makes 12 cupcakes.
- For a richer chocolate flavor, consider adding a few sugar-free chocolate chips to the batter before baking.
- You can substitute the almond flour with coconut flour, but use only ½ cup and increase the liquid slightly to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg