Low-Carb Black Heart Halloween Cupcakes

4.7 stars, average of 22 ratings

Low-Carb Black Heart Halloween CupcakesPin recipeFollow us 82.0k

How cool are these?! Perfectly dark and spooky treats for your Halloween table, and they taste incredible!

These are made using black cocoa, which can be tricky to get hold of. Try online stores if you can’t find it locally. Alternatively, you could use Dutch process cacao and black food colouring, but you will need to check on the macros if you deviate from this recipe.

Black cupcakes, topped with a luscious pile of creamy black frosting... all hiding the oozing red centred surprise. This recipe makes 12 muffin sized cakes or 24 mini-muffin sized. I can’t decide which is best, sinking my teeth into a big gooey muffin or popping an entire mini muffin in my mouth.

More research required, I think! Enjoy!

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Hands-on Overall

Nutritional values (per muffin)

4.4 grams 2.7 grams 8.5 grams 34.4 grams 18.7 grams 353 calories
Total Carbs7.1grams
Fiber2.7grams
Net Carbs4.4grams
Protein8.5grams
Fat34.4grams
of which Saturated18.7grams
Calories353kcal
Magnesium41mg (10% RDA)
Potassium212mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 12 muffins or 24 mini-muffins)

Cupcakes
Frosting
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Instructions

  1. Pre-heat the oven to 175 °C/ 345 °F.
    Low-Carb Black Heart Halloween Cupcakes
  2. Cream the butter and sweetener until light and fluffy using a stand mixer or hand beaters. Add the yoghurt and mix to combine. Add the eggs and beat well until combined.
  3. Add the almond and coconut flours, the black cocoa, salt and baking powder and mix on low until combined. Scrape down the sides of the mixing bowl occasionally.
  4. Place liners into 12 muffin liners into your muffin tray and use a 1/4 cup measure to disperse the batter into each liner. Bake for 30 minutes and then leave to cool. Low-Carb Black Heart Halloween Cupcakes
  5. Meanwhile, soften butter and cream cheese slightly and whisk with your mixer until combined and fluffy. Add the black cocoa, sweetener and vanilla and whisk to combine. Spoon into a piping bag with your chosen nozzle and set aside.
  6. When the muffins are cool, use a sharp knife to hollow a section out of the top. I find it easiest to do this as a cone, with the point in the centre. Low-Carb Black Heart Halloween Cupcakes
  7. Spoon a heaped teaspoon of chia jam into the well of each muffin. Low-Carb Black Heart Halloween Cupcakes
  8. Cut a thin slice off the top of each removed section of muffin and place it over the top of the jam as a lid. You will have a small amount of leftover muffin dough which you can just eat as it is.
  9. Pipe your frosting on top of each muffin. Low-Carb Black Heart Halloween Cupcakes
  10. Store in the refrigerator, in a covered container, for up to 5 days. The centre of each muffin way get soft with time due to the moisture content if the jam. Low-Carb Black Heart Halloween Cupcakes Remove muffins from the fridge and return to room temperature before serving. Low-Carb Black Heart Halloween Cupcakes
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (3)

yes, you can use activated charcoal powder i reagulary bake with it

Reply

They are amazing!!
Instead of black cocoa can I use charcoal powder?

Reply

I was thinking that too before I found the black cacao powder 😊 I'd go with 1.5 to 2 tablespoons of Dutch process cocoa powder and 1 to 2 teaspoons of activated charcoal in the muffins and also in the frosting. I hope this helps!

Reply