Sugar-Free Decadent Chocolate Cupcakes with Buttercream Frosting

Indulge in the ultimate guilt-free treat with these **Sugar-Free Decadent Chocolate Cupcakes with Buttercream Frosting**. Made with nutrient-rich almond flour and sweetened naturally with erythritol, these cupcakes deliver rich chocolate flavor without the sugar crash. A velvety buttercream frosting, whipped to perfection with cream cheese and powdered erythritol, adds a luxurious finishing touch. Perfect for keto enthusiasts or anyone seeking a low-carb dessert, this recipe comes together in just 35 minutes and yields 12 moist, fluffy cupcakes. Whether you're celebrating a special occasion or simply treating yourself, these sugar-free delights are sure to impress without compromising on taste.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.5 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, melted
• 0.75 cup erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup unsweetened almond milk
• 0.5 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 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 cupcake liners.

Step 2

In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat together the melted butter and erythritol until well combined.

Step 4

Add the eggs one at a time to the butter mixture, mixing well after each addition.

Step 5

Stir in the vanilla extract.

Step 6

Alternate adding the dry flour mixture and almond milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.

Step 7

Divide the batter evenly among the cupcake liners, filling each about 3/4 full.

Step 8

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

Step 9

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

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

Step 11

Gradually add in the powdered erythritol, mixing on low speed until incorporated.

Step 12

Stir in the heavy cream and vanilla extract. Beat at high speed for an additional 2-3 minutes until the frosting is light and fluffy.

Step 13

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

Step 14

Serve and enjoy your sugar-free decadent chocolate cupcakes with buttercream frosting.

Nutrition Facts

Serving size	(1293.5g)

Amount per serving	% Daily Value*
Calories	3573.0

Total Fat 346.9g	0%
Saturated Fat 170.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1230.2mg	0%
Sodium 2175.4mg	0%
Total Carbohydrate 479.6g	0%
Dietary Fiber 58.4g	0%
Total Sugars 12.8g
Protein 82.7g	0%

Vitamin D 163.9IU	0%
Calcium 911.1mg	0%
Iron 28.1mg	0%
Potassium 2240.6mg	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: 6.2%

Carbs: 35.7%