Keto Decadent Chocolate Cupcakes with Buttercream Frosting

Indulge in the rich, chocolatey goodness of these Keto Decadent Chocolate Cupcakes with Buttercream Frosting, a guilt-free treat perfect for satisfying your sweet cravings while staying low-carb! Made with almond flour, unsweetened cocoa powder, and erythritol, these moist cupcakes boast a deep chocolate flavor without the added sugar. Topped with a luscious, creamy buttercream frosting crafted from butter, cream cheese, and powdered erythritol, these keto-friendly delights are as visually stunning as they are delicious. With just 20 minutes of prep and a simple step-by-step process, these gluten-free cupcakes are ideal for special occasions or everyday indulgence. Whether you're following a ketogenic diet or simply looking for a healthier dessert option, these cupcakes deliver uncompromising flavor in every bite.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Unsweetened cocoa powder
• 0.75 cup Erythritol sweetener
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.5 cup Coconut oil
• 0.5 cup Butter
• 4 ounces Cream cheese
• 0.75 cup Powdered erythritol
• 2 tablespoons Heavy cream
• 1 teaspoon Vanilla extract

Directions

Step 1

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

Step 2

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

Step 3

In another bowl, beat together the eggs, almond milk, vanilla extract, and melted coconut oil until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and mix until smooth and well combined.

Step 5

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

For the frosting, in a large bowl, beat softened butter and cream cheese until smooth and creamy.

Step 9

Gradually add powdered erythritol, beating until light and fluffy.

Step 10

Add heavy cream and vanilla extract, and mix until well incorporated and smooth.

Step 11

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

Step 12

Serve and enjoy your decadent Keto Chocolate Cupcakes with Buttercream Frosting!

Nutrition Facts

Serving size	(1322.0g)

Amount per serving	% Daily Value*
Calories	3787.2

Total Fat 361.3g	0%
Saturated Fat 193.4g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1151.7mg	0%
Sodium 2349.8mg	0%
Total Carbohydrate 472.2g	0%
Dietary Fiber 58.4g	0%
Total Sugars 14.2g
Protein 88.5g	0%

Vitamin D 225.8IU	0%
Calcium 910.3mg	0%
Iron 28.4mg	0%
Potassium 2321.7mg	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: 59.2%

Protein: 6.4%

Carbs: 34.4%