Keto Chocolate Cupcake with Vanilla Frosting

Indulge in the decadent flavors of these Keto Chocolate Cupcakes with Vanilla Frosting, a low-carb treat that satisfies your sweet tooth without derailing your diet. Combining the rich, cocoa-depth of almond flour cupcakes with creamy, velvety vanilla frosting, this dessert is perfectly sweetened with erythritol for a guilt-free experience. Simple to make and ready in just 45 minutes, these cupcakes are gluten-free and keto-friendly, making them ideal for health-conscious bakers. The frosting, a luscious blend of cream cheese and butter whipped to perfection, adds the perfect finishing touch to these moist, chocolatey delights. Whether you’re hosting a party or treating yourself to an afternoon snack, these keto cupcakes guarantee indulgence with every bite!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Cocoa powder
• 0.75 cup Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 2 teaspoons Vanilla extract
• 0.5 cup Coconut oil, melted
• 8 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened
• 0.5 cup Powdered erythritol
• 2 tablespoons Heavy whipping cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.

Step 3

In a separate bowl, beat the eggs, then mix in the almond milk, vanilla extract, and melted coconut oil until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.

Step 5

Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.

Step 6

Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8

For the frosting, beat the softened cream cheese and butter together until smooth and creamy.

Step 9

Gradually add the powdered erythritol and continue to beat until fully incorporated and smooth.

Step 10

Mix in the heavy whipping cream and vanilla extract and beat until fluffy.

Step 11

Once the cupcakes are completely cooled, frost them with the vanilla frosting using a piping bag or a spatula.

Step 12

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1315.1g)

Amount per serving	% Daily Value*
Calories	4029.0

Total Fat 402.7g	0%
Saturated Fat 227.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1283.4mg	0%
Sodium 2169.0mg	0%
Total Carbohydrate 372.5g	0%
Dietary Fiber 30.4g	0%
Total Sugars 15.8g
Protein 80.2g	0%

Vitamin D 207.9IU	0%
Calcium 935.8mg	0%
Iron 15.5mg	0%
Potassium 1196.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 5.9%

Carbs: 27.4%