Enjoy these chocolate cupcakes that are low in carbs and have a buttercream frosting that won't make your blood sugar rise. Great for when you want something sweet but are trying to stick to a low-carb diet.
Ingredients: 1 cup almond flour. 1/3 cup unsweetened cocoa powder. 1/2 cup erythritol or any keto-friendly sweetener. 1/2 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. For Buttercream Frosting:. 1/2 cup unsalted butter, softened. 1/2 cup powdered erythritol. 1/4 tsp vanilla extract. 2-3 tbsp heavy cream.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the cocoa powder, erythritol, baking powder, and salt to a bowl and mix them together using a whisk. Put the eggs in a different bowl and beat them. Then add the almond milk, melted butter, and vanilla extract. Combine well. Stir the dry and wet ingredients together until a smooth batter forms. Fill up the muffin tin with cupcake liners and spread the batter out evenly in each one. Bake in an oven that has already been heated for 15 to 18 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean. Allow them to totally cool down. Use softened butter to make the frosting. Beat it until it's smooth. Add the vanilla extract and powdered erythritol. Then, add the heavy cream slowly until the frosting is the consistency you want. Add the buttercream frosting to each cupcake after it has cooled. You can pipe or spread it on. Have fun with your tasty keto chocolate cupcakes topped with buttercream frosting!
Prep Time: 15 minutes
Cook Time: 18 minutes
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