Chocolate Keto Blender Cupcakes


Step 1Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Melt the butter in a microwave or in a saucepan.

Step 2Add 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.

Step 3Scoop into a lined cupcake tin or silicone moulds, filling 3/4 of the way up.

Step 4Bake 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.

Step 5To 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).

Step 6Place in the fridge for around half an hour, or until it has started to thicken — you want a thick, frosting-like texture.

Step 7Either spoon or pipe onto each cupcake.

Step 8Best served at room temperature.

Step 9Store in an airtight container for up to four days.