Delicious, chocolatey cupcakes topped with fluffy, luscious buttercream frosting are perfect anytime treats, especially with their killer keto status. Dye the frosting orange for a keto Halloween or try any color you wish for delicious everyday cupcakes. Store the cupcakes refrigerated in an airtight container for 4 days; let them come to room temperature before serving.
Keto Chocolate Cupcakes with Buttercream Frosting
Ingredients List
FOR THE CUPCAKES
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 2/3 cup granulated allulose sweetener (such as RxSugar) or erythritol-based granulated sweetener (such as Swerve)
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp instant coffee granules
- sea salt
- 6 large eggs, room temperature
- 1/2 cup (4 oz) butter, melted
- 1½ tsp vanilla extract
- 1/2 cup half & half
FOR THE FROSTING
- 2 sticks (8 oz) unsalted butter, softened
- 1¾ cups powdered sugar-free sweetener, sifted (we used Lakanto)
- 1 Tbsp heavy cream
- 1 tsp vanilla extract
- 2 to 4 drops orange food coloring (optional)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, sift together the coconut flour, almond flour, granulated sweetener, cocoa powder, baking powder, coffee granules, and 3/4 tsp sea salt.
- In a large bowl, add the eggs, melted butter, and vanilla, then beat with a whisk until well combined. Use a rubber spatula to gently mix in the dry ingredients just until smooth without overmixing. Add the half & half and quickly stir until it’s a thick, scoopable batter.
- Divide the batter among the prepared muffin tin cups and bake in the center of the preheated oven until the tops are set and a toothpick inserted into the middle comes out clean, 20 to 22 minutes. Cool in the tin for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
- Make the frosting: Place the butter and sweetener in the bowl of a stand mixer fitted with the paddle attachment. Beat until white and fluffy, 40 to 50 seconds. Scrape the sides of the bowl. Add the cream, vanilla extract, and food coloring. Beat just until incorporated and very fluffy. Don't overbeat or the frosting might separate.
- Frost the cupcakes immediately spreading about three tablespoons onto each cupcake or by using a decorative tip and piping bag.
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Cupcake was good but frosting was not . Not sure how to fix
Not to bad for a grain flour free muffin. We found it very salty. Next time I will try only a quarter tsp of salt in the cake batter.