Chocolate Keto Cupcakes
The ultimate guilt-free dessert! These Chocolate Keto Cupcakes are moist, delicious, and perfect for satisfying your sweet cravings without the carbs. Ideal for any occasion, they're quick to make and sure to be a hit!
Equipment
- Wooden Spoon
- Baking Sheet
- Oven
Ingredients
- 1/4 cup Cocoa powder
- 1 cup Almond flour
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3 tbsp Powdered erythritol
- 1/4 cup Milk of choice
- 2 large Eggs including vegan options
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a regular or mini muffin tin.
- In a mixing bowl, combine cocoa powder, almond flour, baking powder, and salt. Stir until fully blended.
- Add in milk, eggs, and powdered erythritol. Mix everything until you have a smooth batter.
- Fill the muffin tins about two-thirds full with the batter.
- Bake for about 10 minutes for mini cupcakes or 15 minutes for regular-sized ones.
- Once baked, remove from the oven and let cool completely.
- Carefully run a knife around the sides of each cupcake to help them pop out.
- For the best taste, let sit overnight for enhanced sweetness.
Notes
- Tip 1: Store in an airtight container for up to three days.
- Tip 2: Freeze for up to one month, well wrapped.
- Tip 3: Pair with coffee for a delightful experience.
- Tip 4: Top with fresh berries for a burst of flavor.
- Tip 5: Experiment with keto-friendly frostings.