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!
Extra Dark Chocolate Low Carb Cupcakes
Ingredients
Cupcakes
- 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
Frosting
- 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
Instructions
Cupcakes
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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.
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Distribute batter evenly between 12 lined cupcake cups. Bake at 325 for 15-20 minutes or until cupcakes are just set.
Low Carb Cream Cheese Frosting
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Cream together cream cheese and butter. Add vanilla extract. Continue to mix while gradually adding powdered erythritol until the desired consistency is reached.
Recipe Notes
Adapted from All Day I Dream About Food.
