The Best Keto Chocolate Cupcake Recipe
Treat yourself to tender, moist, chocolaty goodness that's sugar- and gluten-free with this easy, beginner-friendly recipe!
Ingredients
- 2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1 cup granulated sugar substitute
- 1/3 cup cocoa powder
- 4 eggs
- 1/2 cup butter melted and cooled
- 1 teaspoon vanilla extract
- 5 ounces strong coffee cooled to room temperature
Instructions
- Preheat the oven to 350°F. Prepare a 24-cup muffin pan with liners or a light coating of butter.
- In a large mixing bowl, whisk together the almond flour, baking powder, sugar substitute, and cocoa powder. If the almond flour and cocoa are lumpy, sift them first.
- Add one egg at a time, beating well after each addition.
- Stir in the melted butter, vanilla extract, and cooled coffee until the batter is smooth and well-combined.
- Divide batter equally among the prepared muffin cups, filling each about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean—check at the 10-minute mark to avoid overbaking.
- Remove from the oven and allow the cupcakes to cool in the pan for 5–10 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely (30-60 minutes) before frosting.
Nutrition
Calories: 129kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 68mgFiber: 1g
Tried this recipe?Let us know how it was!