I know keto chocolate cupcakes have been done. I’ve tried many recipes. I wanted to create my own that included chocolate chips for texture and less of an egg taste. The base cupcake recipe that this one uses took me a while to perfect. 8 batches to be exact. I am finally ready to share the recipe, and I hope you all enjoy. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire batch = 46g net carbs (58.5g with glaze)
Separated into 16 cupcakes, each cupcake = 2.86g net carbs (3.64g with glaze)
- 2 large eggs
- 1 cup almond flour
- ¾ cup heavy whipping cream
- ⅔ cup monk fruit sweetener
- ½ cup cocoa powder
- ½ cup sugar-free milk chocolate chips
- ½ cup coconut flour
- ½ cup melted butter
- ½ cup water
- 1 Tbsp. imitation vanilla extract
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- ¼ tsp. xanthan gum
- ½ cup powdered monk fruit sweetener
- 4 Tbsp. creamy peanut butter
- 4 Tbsp. water (as needed)
- 1 Tbsp. heavy whipping cream
- Preheat oven to 325 degrees, line a muffin tin with cupcake liners. (I would suggest aluminum or double lining if you’re using paper).
- In a large mixing bowl, combine all dry ingredients (almond flour, granular monk fruit sweetener, cocoa powder, coconut flour, baking powder, baking soda, salt, and xanthan gum). Mix well.
- Add wet ingredients into bowl (eggs, heavy whipping cream, melted butter, water, and imitation vanilla extract). Mix well.
- Stir in chocolate chips.
- Spoon batter into 16 cupcake liners. Do not fill more than ¾ of the liner. (The batter will be thick).
- Bake for 26 minutes and let cool completely.
- In a blender, combine powdered monkfruit sweetener, peanut butter, 1 Tbsp. water, and heavy whipping cream.
- Add 1 Tbsp. of water as needed.
- Pour mixture onto cooled cupcakes.