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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)

Ingredients:

Cupcake:

• 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

Glaze:

• ½ cup powdered monk fruit sweetener
• 4 Tbsp. creamy peanut butter
• 4 Tbsp. water (as needed)
• 1 Tbsp. heavy whipping cream

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Directions:

Cupcake:

1. Preheat oven to 325 degrees, line a muffin tin with cupcake liners. (I would suggest aluminum or double lining if you’re using paper).
2. 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.
3. Add wet ingredients into bowl (eggs, heavy whipping cream, melted butter, water, and imitation vanilla extract). Mix well.
4. Stir in chocolate chips.
5. Spoon batter into 16 cupcake liners. Do not fill more than ¾ of the liner. (The batter will be thick).
6. Bake for 26 minutes and let cool completely.

Glaze:

1. In a blender, combine powdered monkfruit sweetener, peanut butter, 1 Tbsp. water, and heavy whipping cream.
2. Add 1 Tbsp. of water as needed.
3. Pour mixture onto cooled cupcakes.