This low carb recipe for classic chocolate cupcakes has stood the test of time. Topped with delicious frosting, they are the ultimate keto treat! Low Carb Keto Cupcakes – You must try this recipe.
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- 1/3 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (another low carb sweetener of your choice will work)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 whole eggs
- 1 teaspoon vanilla extract
- 8 drops stevia extract optional for extra sweetness
- 4 Tablespoons extra light olive oil
- 1/2 cup unsweetened almond milk (or another dairy-free alternative)
Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
If mixture becomes thicker in consistency than you’d like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
Spoon 2 Tablespoons of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.
Frost with your favorite low carb frosting and enjoy!
Please note that there are 36 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
Total of 3 grams sugar alcohol per cupcake.
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