Description
Deliciously rich and chocolatey keto cupcakes filled with cream and topped with a decadent frosting, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered erythritol (for filling)
- 1/2 cup sugar-free chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- Whip the heavy cream with powdered erythritol until stiff peaks form.
- Once the cupcakes are cool, cut a small hole in the center of each and fill with whipped cream.
- Melt the chocolate chips and drizzle over the cupcakes to finish.
Notes
- For a more chocolatey flavor, you can add chocolate extract to the batter.
- Store cupcakes in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg