Keto cupcakes are the perfect sugar substitute. Filled with chocolate, coffee, and topped off with an espresso cream cheese frosting.
These cupcakes could be made for almost any occasion. Personally I made them for a graduation dinner and birthday party. If tart dark chocolate tickles your fancy, then you’ll love these keto cupcakes.
Chocolate Keto Cupcakes
These keto cupcakes are very effortless to make. So effortless all the ingredients could be mixed by hand. Instead of using an electric mixer. Lets get started! First, let’s homogenize the butter and sugar substitute. Then, add in the egg. Mix until the egg is fully incorporated. In a separate mixing bowl, add the following: almond flour, golden flaxseed, baking powder, kosher salt, espresso powder, and cocoa powder. Mix well. Next, add the dry ingredient mixture, milk, and coffee to the electric mixer. Once fully mixed, add the sugar-free vanilla extract. Mix in and set aside the batter.
Using a small muffin pan, add cupcake liners. Next, add the chocolate batter to the cupcake liners. Bake for 15-18 minutes or until inserted toothpick comes out clean. Then, remove from the oven and allow to cool down completely before adding frosting.
Espresso Frosting
Frosting really seals the deal on cupcakes. It adds the finishing touches needed to please those sweet cravings. This frosting uses espresso powder, so there’s no need for a coffee. Unless an extra caffeine rush is truly needed. To replicate this frosting you’ll need a few ingredients. Such as espresso powder, cream cheese, unsalted butter, cocoa powder, salt, and 100% cacao chocolate.
First, create a double boiler for melting the chocolate. In order to do this, grab a medium sized saucepan. Add about 1-2 cups of Luke warm water to this pot, place it over a medium-low heat burner. Next, using a bowl add about 2 ounces of the 100% cacao chocolate. Place this bowl over the simmering water. Stir the chocolate occasionally, until all of it melts. Then, remove the bowl from the heat and set aside. Using an electric mixer, mix together the unsalted butter and cream cheese. Next, add the sugar substitute. Once well combined, add the espresso powder, cocoa powder, salt, sugar-free vanilla extract, and melted chocolate. Mix well. Lastly, pipe or spread the frosting as desired. Check below for the recipe!
Chocolate Keto Cupcakes
Ingredients
For the Chocolate Keto Cupcakes:
- 32 g Almond flour
- 20 g Golden flaxseed
- 1/3 tsp Baking powder
- 1/3 tsp Espresso powder
- 1/4 tsp Kosher salt
- 2 Tbsp Cocoa powder
- 1/4 cup Milk
- 1 tsp Brewed Coffee
- 1 tsp Sugar-free Vanilla extract
- 1/3 cup Sugar substitute
- 3 Tbsp Unsalted butter softened
- 1 Large egg room temperature
For the Espresso Frosting:
- 5 Tbsp Unsalted butter softened
- 2 oz. Cream cheese softened
- 8 Tbsp Powdered sugar substitute
- 2 Tbsp Cocoa powder
- 1/3 tsp Espresso powder
- Pinch of salt
- 2 oz. 100% Cocoa chocolate melted
Instructions
Keto Chocolate Cupcakes:
- Preheat the oven to 350 degrees F. Add cupcake liners to a muffin pan.
- In a separate mixing bowl, add the following: almond flour, golden flaxseed, baking powder, kosher salt, espresso powder, and cocoa powder. Mix well and set aside.
- Using an electric mixer over medium-high speed add the unsalted butter and sugar substitute. Allow to mix for 2 minutes. Next, add in the egg. Mix until the egg is fully incorporated.
- Over medium-low speed add the dry ingredient mixture to the electric mixer, Then, add the milk, brewed coffee, and sugar-free vanilla extract. Mix well.
- Fill the cupcake liners 3/4 full with chocolate batter. Bake for 15-19 minutes or until inserted toothpick comes out clean. Remove form the oven and allow to cool completely before frosting.
Espresso Frosting:
- Using a medium sized saucepan add 1-2 cups of water. Place this saucepan over low heated burner. Add 2 oz. of 100% cacao chocolate to a heat-proof bowl. Place this bowl over the saucepan. Stir the chocolate occasionally with a spatula, until it melts. Remove the bowl from the heat and set the melted chocolate aside.
- Using an electric mixer over medium-high speed mix together the unsalted butter and cream cheese. Next, add the sugar substitute. Mix well.
- Then add the espresso powder, cocoa power, salt, sugar-free vanilla extract, and melted chocolate. Mix well.
- Now your frosting is ready for use.