Keto Chocolate Cupcakes with Avocado Buttercream

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Keto Chocolate Cupcakes with Avocado ButtercreamPin recipeFollow us 117.0k

Perfect for any special occasion, these keto chocolate cupcakes are made extra delicious with an easy avocado “buttercream”. The avocado adds a nice dose of healthy fats as well as making the frosting super creamy.

Be sure to use very ripe avocados as they need to be able to mash into a super smooth frosting. These low-carb cupcakes are also dairy-free but 100% decadent. For an extra kick you could add in a bit of cinnamon and cayenne pepper for a Mexican chocolate style cupcake.

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Hands-on Overall

Nutritional values (per cupcake)

Net carbs5.4 grams
Protein8.1 grams
Fat27.4 grams
Calories299 kcal

Calories from carbs 7%, protein 11%, fat 82%

Total carbs11.6 gramsFiber6.2 gramsSugars2.7 gramsSaturated fat11.3 gramsSodium132 mg(6% RDA)Magnesium95 mg(24% RDA)Potassium420 mg(21% EMR)

Ingredients (makes 12 cupcakes)

Muffins:
Avocado buttercream:

Instructions

  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a cupcake pan with 12 liners.
  2. In a large bowl mix together the dry ingredients, in a smaller bowl mix together the wet ingredients. Add the wet ingredients into the dry and mix well.
    Keto Chocolate Cupcakes with Avocado Buttercream
  3. Divide the batter between the 12 cupcake liners. Transfer the cupcakes to the oven and bake 12-15 minutes or until a toothpick inserted into the middle comes out clean. Once cooked remove to cool completely before icing.
    Keto Chocolate Cupcakes with Avocado Buttercream
  4. For the frosting, place all of the ingredients into a blender and blend until smooth. If the frosting is too thick add a bit of unsweetened almond milk to thin out.
    Keto Chocolate Cupcakes with Avocado Buttercream
  5. Transfer the icing to a piping bag and ice each cupcake.
    Keto Chocolate Cupcakes with Avocado Buttercream
  6. Enjoy or refrigerate to serve later.
    Keto Chocolate Cupcakes with Avocado Buttercream
  7. Store in an airtight container in the refrigerator for up to 3 days. Keto Chocolate Cupcakes with Avocado Buttercream

Ingredient nutritional breakdown (per cupcake)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.8 g0 g0 g3 kcal
Cocoa powder, raw (cacao)
0.7 g0.7 g0.5 g8 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Coconut oil, extra virgin
0 g0 g9 g81 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Almond milk natural (unsweetened)
0 g0 g0.1 g1 kcal
Avocado, fresh
0.6 g0.7 g4.9 g54 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.7 g0 g0 g3 kcal
Cocoa powder, raw (cacao)
0.4 g0.4 g0.2 g4 kcal
Extra dark chocolate (99-100%)
0.4 g0.7 g2.4 g21 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Total per cupcake
5.4 g8.1 g27.4 g299 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

My husband is allergic to almonds. Could you make this with another type of flour like a walnut flour?

Reply

Yes, ground walnuts/ walnut flour will work too. You can substitute them with the same amount as almond flour.

Reply