Keto Chocolate Cupcakes
Easy to make chocolate cupcake recipe made with coconut flour and topped with a creamy cheese topping.
Prep Time15 minutes mins
Cook Time22 minutes mins
Total Time37 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
- 3 Eggs Room temperature
- 4 Tbsp Butter Melted
- ¼ Cup Almond milk
- ¼ Cup Unsweetened Cocoa Powder
- 1 Tsp Vanilla Extract
- ⅓ Cup Coconut Flour
- ⅓ Cup Granulated Erythritol
- 1 Tsp Baking Powder
- ⅛ Tsp Salt
Frosting
- 4 oz Cream Cheese Room temperature
- 2 Tbsp Butter Room temperature
- ⅓ Cup Powdered Erythritol
- 1 Tsp Vanilla Extract
Other
- ¼ Cup Dried Raspberries whole and crushed
Preheat oven to 350 F and prepare a muffin tin with 6 liners.
In a large bowl, stir together all the dry ingredients. Add in the wet ingredients and stir until a batter forms.
Divide the batter among the cupcake liners and bake for 18-22 minutes. Once cooled, place all frosting ingredients into a bowl and beat using a handheld mixer until light and fluffy.
Decorate cupcakes and top with dried raspberries.
Calories: 239kcal | Carbohydrates: 8g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 269mg | Potassium: 178mg | Fiber: 4g | Sugar: 1g | Vitamin A: 722IU | Calcium: 79mg | Iron: 1mg