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Decadent Chocolate Cupcakes

Jamie P

We make these fail-proof cupcakes almost weekly to satisfy our chocolate cravings! The best part: non-keto eaters don't even know the difference between these and traditional ones.

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Prep Time 15 mins

Cook Time 10 mins

Cooling Time 20 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 12 (24 minis)

Calories 112 kcal

Equipment

• Mini-muffin tin

Ingredients

  

1x2x3x

• 1 1/2 cups Blanched Almond Flour
• 1/2 cup Lakanto Monkfruit with Erythritol Sweetener
• 2 1/4 tsp Gluten-free Baking Powder
• 2 tsp Organic Vanilla Extract
• 1/2 tsp Sea Salt
• 1/3 cup Unsweetened Almond Milk vanilla, unsweetened
• 1/2 cup 100% Cocoa Powder
• 4 Cage Free Organic Eggs

Instructions

 

• Add all of the dry ingredients together in a large bowl, followed by adding the milk, and vanilla.
• Mix in the eggs, and any additional spices to your liking.
• Pour the batter into your baking cups (you can also use this batter for a cake), and bake at 350 degrees for 10 minutes (if it’s a cake, bake 20 to 25 minutes). When the ten minutes are up, do a toothpick check in case they need more time.
• Cool and frost, if desired. If you want them to be sweeter you can add frosting, unless of course it’s a cake (obviously a must).

Video

Nutrition

Serving: 1cupcakeCalories: 112kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 187mgPotassium: 75mgFiber: 3gSugar: 9gVitamin A: 79IUVitamin C: 1mgCalcium: 106mgIron: 1mg

Keyword Keto, Paleo

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