Keto Frosted Chocolate Cupcakes Recipe

Desserts
Gluten Free
Vegetarian
4.7/5
(1218 reviews)
Keto Frosted Chocolate Cupcakes
Zylo Recipes

Description

Indulge in the delightful simplicity of these chocolate cupcakes, a treat that proves wholesome ingredients can create truly satisfying desserts. Each cupcake boasts a rich, dark chocolate flavor, intensified by a hint of freshly brewed coffee that elevates the cocoa notes and adds a subtle depth. The coffee doesn't impart a distinct coffee taste, but rather enhances the chocolate, making it more complex and nuanced.

The texture is where these cupcakes truly shine. They are exceptionally moist, with a tender crumb that practically melts in your mouth. Forget dry, crumbly cupcakes; these are a testament to perfectly balanced ingredients and careful baking.

The moisture ensures each bite is a pleasure, making them an ideal treat to savor slowly. Complementing the decadent cupcake is a light and airy frosting, whipped to perfection. This frosting provides a delicate sweetness that balances the deep chocolate flavor, creating a harmonious blend of tastes.

Its smooth, cloud-like texture contrasts beautifully with the slightly denser cupcake, adding another layer of sensory delight. The frosting isn't overly sweet, allowing the chocolate to remain the star of the show while providing a creamy, luscious finish. These cupcakes are not only delicious but also visually appealing.

Their deep chocolate color and elegantly piped frosting make them a beautiful addition to any gathering. Whether you're celebrating a special occasion or simply craving a sweet treat, these cupcakes are sure to impress. Enjoy these chocolate cupcakes with a glass of cold milk, a cup of tea, or your favorite coffee.

They are perfect for an afternoon pick-me-up, a delightful dessert after dinner, or a special treat to share with friends and family. Their rich flavor and satisfying texture will leave you feeling completely content and craving another bite. They offer a balance of indulgence and wholesome goodness, making them a treat you can feel good about enjoying.

Preparation Time

Prep Time
20 min
Cook Time
22 min
Total Time
42 min

Nutrition Information

Per 1 cupcakes (2.5 oz each) serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 90 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    2 cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 cup
    3.
    Unsweetened Chocolate 100% Cacao Special Dark by Hershey's
    Unsweetened Chocolate 100% Cacao Special Dark by Hershey's
    ½ cup
    4.
    Baking Powder
    Baking Powder
    1 teaspoon
    5.
    Coconut Oil
    Coconut Oil
    ½ cup
    6.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    7.
    Raw Egg
    Raw Egg
    2 large
    8.
    Coffee
    Coffee
    ⅔ cup
    9.
    Dark Chocolate Chips by Lily's
    Dark Chocolate Chips by Lily's
    4 ounce
    10.
    Coconut Oil
    Coconut Oil
    ½ cup

Instructions

    1.
    Preheat oven to 350°F (175°C). Line a 12-count cupcake pan with cupcake liners. In a large bowl, whisk together almond flour, Swerve (or other sweetener), special dark cocoa powder, and baking powder.
    2.
    Add melted coconut oil to the dry ingredients and mix until just combined.
    3.
    Add the eggs and vanilla extract to the mixture. Mix until well combined.
    4.
    Slowly pour the strongly brewed hot coffee into the batter and mix until everything is evenly incorporated. Be careful not to overmix.
    5.
    Evenly distribute the cupcake batter into the prepared cupcake liners, filling each about 2/3 full.
    6.
    Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before frosting.
    7.
    While the cupcakes are cooling, prepare the chocolate ganache frosting. Weigh out the chocolate chips in a heat-safe bowl. Melt the coconut oil in the microwave until very hot. Pour the hot coconut oil over the chocolate chips and let it sit for 5 minutes. Stir until smooth. Refrigerate until firm.
    8.
    Scoop the solidified ganache into a larger bowl. Using a hand mixer, whip the ganache on high speed until it becomes light and fluffy.
    9.
    Once the cupcakes are completely cooled, generously spread the whipped ganache frosting on top. Serve immediately. Store leftovers in the refrigerator, allowing them to come to room temperature for 2 hours before serving to soften the frosting.