Low Carb Chocolate Cupcake with Vanilla Frosting

Indulge in the ultimate guilt-free treat with these Low Carb Chocolate Cupcakes with Vanilla Frosting! Perfectly moist and rich, these cupcakes are made with almond flour and unsweetened cocoa powder, creating a decadent chocolate base that's both gluten-free and keto-friendly. A touch of granulated erythritol keeps the sweetness without the sugar, while the velvety vanilla cream cheese frosting adds a luscious finish. Ready in just 40 minutes, this easy recipe uses wholesome, low-carb ingredients like almond milk and coconut oil for a flavorful and nutritious dessert. Whether you're following a keto diet or simply looking to cut back on carbs, these cupcakes are a delightful way to satisfy your sweet tooth without the sugar crash.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 0.5 cup unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 1.25 cups almond flour
• 0.25 cup unsweetened cocoa powder
• 0.5 cup granulated erythritol or low carb sweetener
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 2 large eggs
• 0.25 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 0.25 cup butter, softened
• 0.5 cup powdered erythritol or powdered low carb sweetener
• 1 teaspoon vanilla extract

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 small bowl, combine the unsweetened almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a buttermilk-like mixture.

Step 3

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

Step 4

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

Step 5

Gradually add the wet ingredients to the dry ingredients, mixing thoroughly until the batter is smooth and well-incorporated.

Step 6

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Step 7

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

Step 8

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

Step 9

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

Step 10

Add in the powdered erythritol and continue to beat until well mixed.

Step 11

Finally, stir in the vanilla extract, ensuring the frosting is completely smooth and fluffy.

Step 12

Once the cupcakes are completely cooled, use a piping bag or a knife to frost the cupcakes with the vanilla frosting.

Step 13

Enjoy your low carb chocolate cupcakes with vanilla frosting!

Nutrition Facts

Serving size	(889.9g)

Amount per serving	% Daily Value*
Calories	2360.8

Total Fat 227.2g	0%
Saturated Fat 115.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 626.7mg	0%
Sodium 2405.9mg	0%
Total Carbohydrate 310.6g	0%
Dietary Fiber 34.4g	0%
Total Sugars 10.6g
Protein 58.2g	0%

Vitamin D 123.9IU	0%
Calcium 723.1mg	0%
Iron 16.7mg	0%
Potassium 1233.0mg	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: 58.1%

Protein: 6.6%

Carbs: 35.3%