Keto Chocolate Cupcakes Recipe with Almond Flour

Chocoalte Low Carb cupcakes with Nutella frosting.

Keto Chocolate Cupcakes Recipe with Almond Flour

Our Keto Chocolate Cupcakes Recipe with Almond Flour and Low Carb Nutella Frosting is Extra Moist and Soft like no other. Learn How To Make Easy Keto Cupcakes with only 1 gram of Net Carb in just a Few Minutes.

Course Cakes

Cuisine American

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Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 311kcal

Author Zuzana Paar

Equipment

Ingredients

Cupcakes

3 Eggs
1/3 Cup Sugar Substitute
1 Tablespoon Butter
2 Tablespoons Cacao
3/4 Cup Almond Meal
1,5 teaspoon Baking Powder

Frosting

1 Cup Cream Cheese
2 Tablespoons Suntella

US Customary - Metric

Instructions

Cupcakes:

Preheat the oven to 200 Celsius or 400 Fahrenheit
Prepare all of your ingredients for the cupcakes.
First, mix eggs with sweetener inside a mixing bowl until a fluffy, creamy consistency is achieved. Subsequently, add all of the remaining ingredients and mix them all together thoroughly into a batter.
Once thoroughly mixed, pour the cupcake batter into the cupcake liners. I like to use a single silicone type inside the cupcake baking sheet. But you can use any muffin tins, paper, or silicone, or jut pour it directly into the baking sheet.
Bake for 10 minutes, and all is done. Once baked, keep it on the kitchen counter and let the cupcakes cool completely before frosting or icing. Otherwise, the frosting will melt.

Low carb cupcakes, cream cheese frosting

Because I have chosen for this recipe Suntella, I have warmed up the Nutella a bit to get a creamier consistency. That way, it was much easier for me to mix everything into a creamy smooth frosting.
Simply mix the two ingredients into a smooth consistency.
Once you are happy with the consistency, scoop all the frosting into the piping bag with a tip of your choice. Place it into the fridge and let it cool fully and completely.
When you are ready to serve, prepare the cooled cupcakes and remove the chocolate frosting from the fridge. In circular motions, cover the whole top of the muffin with frosting and serve.

Video

Notes

Liners - For the cupcakes liners, use the ones you prefer the most. I like the silicone type because they never stick and are easier to take out once baked.
Baking tray - I also prefer to place the silicone molds directly into the baking cupcake tray for a uniform shape. The baking form will prevent cupcakes from spreading in different directions.
Sweetener - I have already baked those cupcakes with various sweeteners, and they all came out perfect.
Frosting too thick - add a bit of heavy cream or almond milk and whisk.

Nutrition