Description
Deliciously rich and moist chocolate cupcakes that are perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, vanilla extract, and melted coconut oil together.
- Combine the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter evenly into the cupcake liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra sweetness, top with sugar-free frosting.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg