Low Carb Decadent Chocolate Cupcakes with Buttercream Frosting

Indulge guilt-free with these Low Carb Decadent Chocolate Cupcakes with Buttercream Frosting, a rich and satisfying treat perfect for keto or low-carb lifestyles. Made with almond flour and sweetened with erythritol, these moist chocolate cupcakes are packed with flavor while keeping the carbs to a minimum. Topped with a luscious and airy buttercream frosting, this recipe strikes the perfect balance between indulgence and mindful eating. With a quick prep time of 20 minutes and only 20 minutes in the oven, these cupcakes are as easy to whip up as they are delicious. Perfect for any celebration or as a luxurious dessert, they’ll satisfy your sweet cravings without derailing your goals.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup almond flour
• 0.5 cup unsweetened cocoa powder
• 0.75 cup granulated erythritol
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 3 large eggs
• 0.5 cup unsweetened almond milk
• 0.25 cup melted butter
• 1 teaspoon vanilla extract
• 0.5 cup heavy cream
• 0.5 cup butter
• 1 cup powdered erythritol
• 1 teaspoon vanilla extract

Directions

Step 1

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

Step 2

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

Step 3

In another bowl, beat the eggs lightly and then add almond milk, melted butter, and vanilla extract. Mix until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.

Step 5

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

Step 6

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

Step 7

Remove from the oven and allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

To make the buttercream frosting, beat the butter in a medium-sized bowl using an electric mixer until creamy.

Step 9

Add powdered erythritol and vanilla extract to the butter and beat until light and fluffy.

Step 10

Gradually add in the heavy cream, continuing to beat the mixture until you reach a light and airy frosting consistency.

Step 11

Once cupcakes are completely cool, pipe or spread the buttercream frosting over each cupcake.

Step 12

Serve and enjoy your low-carb decadent chocolate cupcakes!

Nutrition Facts

Serving size	(1179.4g)

Amount per serving	% Daily Value*
Calories	2771.2

Total Fat 263.3g	0%
Saturated Fat 123.3g	0%
Polyunsaturated Fat 3.2g
Cholesterol 1072.2mg	0%
Sodium 1956.7mg	0%
Total Carbohydrate 486.0g	0%
Dietary Fiber 53.3g	0%
Total Sugars 8.1g
Protein 65.4g	0%

Vitamin D 217.8IU	0%
Calcium 681.0mg	0%
Iron 25.6mg	0%
Potassium 2115.7mg	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: 51.8%

Protein: 5.7%

Carbs: 42.5%