Decadent Chocolate Cupcakes
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.
Yield: 12 (24 minis)
Calories: 112kcal
Equipment
- Mini-muffin tin
Materials
- 1 ½ cups Blanched Almond Flour
- ½ cup Lakanto Monkfruit with Erythritol Sweetener
- 2 ¼ tsp Gluten-free Baking Powder
- 2 tsp Organic Vanilla Extract
- ½ tsp Sea Salt
- ⅓ cup Unsweetened Almond Milk vanilla, unsweetened
- ½ 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).