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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

  1. 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.
  2. 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

  1. 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.