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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 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.
Chocolate Blender Cupcakes
Step by Step
Ingredients
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.
Nutrition (per cupcake)
Calories260kcal
Net Carbs4.3g
Carbohydrates7.8g
Protein6.3g
Fat25g
Saturated Fat13.5g
Fiber3.5g
Sugar1.7g
Sodium238mg
Magnesium71mg
Potassium255mg
Detailed nutritional breakdown (per cupcake)
| Total per cupcake |
| 4.3 g | 6.3 g | 25 g | 260 kcal |
| 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 |
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