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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.
Hands-on Overall
Serving size cupcake
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
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a cupcake pan with 12 liners.
- 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.
- 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.
- 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.
- Transfer the icing to a piping bag and ice each cupcake.
- Enjoy or refrigerate to serve later.
- Store in an airtight container in the refrigerator for up to 3 days.
Chocolate Cupcakes with Avocado Buttercream
Step by Step
Ingredients
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a cupcake pan with 12 liners.
- 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.
- 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.
- 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.
- Transfer the icing to a piping bag and ice each cupcake.
- Enjoy or refrigerate to serve later.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition (per cupcake)
Calories299kcal
Net Carbs5.4g
Carbohydrates11.6g
Protein8.1g
Fat27.4g
Saturated Fat11.3g
Fiber6.2g
Sugar2.7g
Sodium132mg
Magnesium95mg
Potassium420mg
Detailed nutritional breakdown (per cupcake)
| Total per cupcake |
| 5.4 g | 8.1 g | 27.4 g | 299 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 9 g | 81 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0.1 g | 1 kcal |
| Avocado, fresh |
| 0.6 g | 0.7 g | 4.9 g | 54 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Extra dark chocolate (99-100%) |
| 0.4 g | 0.7 g | 2.4 g | 21 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
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