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These keto chocolate cupcakes have become my go-to for two reasons — firstly, they are ridiculously simple — you just chuck the cupcake ingredients in a blender and you’re done, and the frosting comes together quickly over a little heat. And secondly, that frosting is deliciously decadent.
I first made these low-carb cupcakes during first trimester pregnancy cravings and may or may not have eaten nearly the entire mix before it even made it to the cupcakes!
A few heads up — these gluten-free cupcakes are super easy and richly chocolatey, however due to the method of using a blender, they are a little denser than regular cupcakes. They also, surprisingly, don’t taste great warm, so you’ll need to exercise a little patience before sampling, but trust me — you want to wait until they’re slathered in some of that delicious keto-friendly frosting before your try one out!
Hands-on Overall
Serving size cupcake
Nutritional values (per serving, cupcake)
Net carbs4.3 grams
Protein6.3 grams
Fat25 grams
Calories260 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs7.8 gramsFiber3.5 gramsSugars1.7 gramsSaturated fat13.5 gramsSodium238 mg(10% RDA)Magnesium71 mg(18% RDA)Potassium255 mg(13% EMR)
Ingredients (makes 10 cupcakes)
Cupcakes:
Frosting:
Instructions
- Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Melt the butter in a microwave or in a saucepan.
- Add all the dry cupcake ingredients to a blender, and then the wet. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and mix until smooth.
- Scoop into a lined cupcake tin or silicone moulds, filling 3/4 of the way up.
- Bake 20 - 25 minutes. Once a skewer inserted comes out clean, the cupcakes are ready. Cool in pan for 10 minutes, then transfer to wire rack. Allow to cool completely.
- To make the frosting, melt the chocolate, erythritol, cream and butter to a small saucepan and heat over the lowest heat, stirring constantly. (Note you can also do this in the microwave or a double boiler).
- Place in the fridge for around half an hour, or until it has started to thicken — you want a thick, frosting-like texture.
- Either spoon or pipe onto each cupcake.
- Best served at room temperature.
- Store in an airtight container for up to four days.
Ingredient nutritional breakdown (per serving, cupcake)
| Net carbs | Protein | Fat | Calories |
|---|
| Cocoa powder, raw (cacao) |
| 1 g | 1 g | 0.7 g | 11 kcal |
| Almond meal (unblanched ground almonds) |
| 0.6 g | 1.4 g | 3.3 g | 38 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.2 g | 0.2 g | 1.6 g | 15 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.3 g | 1 g | 5.7 g | 57 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.2 g | 0.2 g | 1.6 g | 15 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.6 g | 41 kcal |
| Total per serving, cupcake |
| 4.3 g | 6.3 g | 25 g | 260 kcal |
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