Chocolate Keto Cupcakes
These fudgy chocolate keto cupcakes are great for birthday parties or a healthy dessert.
Servings: 16 mini or 4 regular size cupcakes
Ingredients
- 1/4 cup cocoa powder
- 1 cup fine almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp powdered erythritol or powdered sugar
- 1/4 cup milk of choice
- 2 large eggs, including the vegan options listed earlier in the post or 2 flax eggs
Instructions
- I like to make mini cupcakes because they have a lighter texture, but regular cupcakes also work! Feel free to double the recipe if desired. To make the cupcakes, preheat the oven to 350 F. Grease a regular or mini muffin tin. Stir dry ingredients well. Stir in remaining ingredients. Fill tins about 2/3 of the way up. Bake 10 minutes for mini or 15 for regular size. Take out and let cool completely, because they firm up as they cool. Carefully go around the sides with a knife and pop out. If you can wait, they are even sweeter the next day! I listed a few frosting ideas above in the post, or you can use your favorite. View Nutrition Facts
Video
Notes
Also be sure to try this 5-ingredient Keto Cheesecake.
Nutrition
Calories: 44kcal