Chocolate Keto Cupcake
Have your cake and eat it to with this Chocolate Keto Cupcake Recipe with only 2 net carbs! This low carb cupcake has the texture & mouth feel of regular cake. Eat them plain or top them with a variety of different keto frostings or even real whipped cream!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 Cupcakes
Preheat Oven to 300 degrees
In a 4 cup heat proof bowl, combine boiling water, cocoa powder and espresso powder. Mix and set aside
In a large mixing bowl, separate the eggwhites. Reserve the yolks for later use.
Add 1/8 tsp of cream of tarter to the eggwhites. Then, beat the eggwhites until stiff peaks form. Move the eggwhites into a large shallow bowl. Later, we'll add the coconut mixture to this bowl and fold that mixture into the eggwhites. A shallow bowl works best for folding in the eggwhites.
In your now empty mixing bowl, combine cream, oil, egg yolks, bocha sweet, stevia and the extracts (vanilla, almond, cocoa) and blend for 1 minute until combined and the bocha sweet is dissolved.
Add the chocolate mixture and blend until combined.
Add coconut flour, Acacia powder, xantham gum. Beat mixture for 2 minutes on medium speed.
Finally add the remaining 1/8 tsp cream of tarter and 1/4 tsp baking soda and beat until these are combined. (Alternately, use 1 tsp of baking powder)
Add the chocolate mixture to the waiting eggwhite mixture and fold until completely combined. Do not over fold.
Fill cupcake tins until almost completely full. The cupcakes will puff up during baking but then fall as they cool. (See photos)
Nutrition facts are for keto cupcakes only and are provided as estimates.
Nutrition facts do not include sugar alcohols.
Note: You can swap out the baking soda and cream of tartar for 1 tsp baking powder.
Calories: 157kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 106mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Calcium: 17mg | Iron: 1mg