When we were celebrating my nephew’s birthday this spring, I didn’t want to leave my in-laws out of the dessert fun, and surprised them with a small batch of low carb cupcakes for a rare sweet escape!
These are extra dark chocolatey and I’m a dark chocolate lover, so although I am not paying attention to my own carb intake, I thought these were out of this world delicious! They’re definitely not as sweet as the typical chocolate cupcake, but for someone who is following a strict keto, diabetic, or low carb diet, I’m certain they’ll find these plenty sweet, and a really wonderful treat!
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup salted butter
- 4 oz unsweetened chocolate I used Ghirardelli Intense Dark
- 1/4 cup dark cocoa powder I used Hershey's Special Dark
- 1/2 cup granulated erythritol
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp liquid sucralose
- 5 eggs large
- 16 oz cream cheese at room temperature
- 1 cup salted butter softened
- 3/4 cup powdered erythritol
- 1/8 tsp liquid sucralose or saccharin
- 1 Tbsp vanilla extract
Combine dry ingredients in a small bowl and set aside. Melt butter, chocolate, and cocoa powder in a microwave or double boiler, stir until smooth, then add erythritol, extracts and sucralose. Place chocolate mixture in a medium bowl, then add eggs one by one and mix until well combined. Add dry ingredients and mix until well combined.
Distribute batter evenly between 12 lined cupcake cups. Bake at 325 for 15-20 minutes or until cupcakes are just set.
Cream together cream cheese and butter. Add vanilla extract. Continue to mix while gradually adding powdered erythritol until the desired consistency is reached.