Keto Black and White Cupcakes
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Keto black and white cupcakes are my personal favorite lala cakes (my name for my type of cupcakes) in my keto bakery.
This has the best of everything. Chocolate cake with a touch of espresso powder, topped with vanilla buttercream, and then topped again with a drizzle of chocolate ganache. Once I started making the black and white for the bakery, I knew this would be a staple that would always be on the menu (and always in my freezer).
What I Love Most About the KetoBlack and White Cupcakes
- Taste – The combination of double chocolate and vanilla buttercream delivers the perfect bite for the chocolate lover looking for a keto treat, a sugar free treat or a gluten free treat.
- Easy – While there are three elements to these black and white, this is not a hard dessert to make. I’ll explain below how to easily break down the components.
- Freezes exceptionally well. You will want to make a dozen and freeze them. Take them out for about an hour.
- Crowd Pleaser – Out of all my delicious keto cakes, this is the one that seems to please everyone and one you can serve to people that are not sugar free.
Ingredients for Keto Black and White Cupcakes
- Cake – almond flour, coconut flour, Swerve (erythritol), cocoa powder, eggs, coconut milk (or almond milk), baking powder, baking soda, salt, xanthan gum, espresso powder.
- Buttercream – Swerve confectioner’s sweetener, butter, salt, vanilla.
- Chocolate Ganache – Choc Zero dark chocolate chips, heavy cream.
Process
You can make all three components and freeze separately if you desire. For example, you make chocolate cupcakes, then freeze and top later. I do this for my bakery. You can also freeze the buttercream and the ganache. I tell you this because if you want to stay on a low-carb, keto or gluten free diet, you may want to be able to have this flexibility to make two dozen or to use various toppings, like this Texas Sheet Cake Topping, this Sugar Free Chocolate Frosting or this Peanut Butter Frosting.
Cool cakes completely before frosting with buttercream. Place in refrigerator for about 20 minutes or longer before adding ganache. Chocolate ganache should be slightly cooled before you drizzle over buttercream. I love this simple tool for drizzling.
My Unique Choice for Cupcake Liners
In my bakery, I use these tart liners for cupcakes. They are easy to frost, easy to share. This recipe will make about 14 cakes and you put them on a baking sheet, not in muffin pans. If you do use traditional cupcake liners, you will probably get about 16.
Freezing Cupcakes
You can freeze these in an airtight container. You can also freeze before topping, in plastic wrap, up to three months. I freeze buttercream in plastic ziplock bags and freeze ganache in jars. By the way, the ganache can be placed in refrigerator for up to a week. Microwave for about 20-30 seconds stirring every 10 seconds or so, careful not to over-heat. You can also freeze left over ganache.
Macros/Nutrition
Calories: 401 Net Carbs: 5g Protein: 8g Fat: 35g
More Keto Chocolate Desserts from Spinach Tiger
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Keto Chocolate Cake
Ingredients
Chocolate Cake
- 2 1/2 cups almond flour 240 grams
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup Swerve granulated
- 1/2 cup avocado oil or olive oil
- 6 eggs
- 1 teaspoon vanilla extract
- 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
- 1/2 cup boiling water
- 1/4 cup coconut milk or almond milk
Keto Vanilla Buttercream
- 3/4 cups unsalted butter 3 sticks or 12 ounces
- 3/4 cups Swerve Confectioner's Sweetener
- dash salt
Chocolate Ganache
- 2/3 cup choc zero chocolate chips
- 1/3 cup heavy cream
- dash salt
Instructions
- Preheat oven to 350 degrees F. or 180 C.
- I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
- Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
- Beat eggs in mixer until very well incorporated on high.
- Stream oil in while mixer is running. This emulsifies the oil to the eggs.
- Mix sour cream and milk together. Add.
- Add Swerve or erythritol of choice.
- In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
- Add in sour cream to cocoa mixture.
- Add this cocoa mixture to egg mixture.
- Add in dry mixture, and mix just until mixed. Do not over-mix.
- Bake in cupcake liners for approximately 20 to 25 minutes bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
- While cakes are baking, make the buttercream and ganache (see below).
Vanilla Buttercream
- Beat butter until softened and creamy, Add Confectioner's Swerve 1/2 cup at a time, until fully incorporated. Add dash of salt if using unsalted butter. Top each cooled cake with buttercream. Refrigerate for 20 minutes at least before drizzling the ganache.
Chocolate Ganache
- In double boiler or bain marie (stainless bowl over simmering water) heat cream and chocolate until chocolate is melted on medium low. Cool slightly before drizzling over buttercream.
- Spread vanilla buttercream over each cake. Refrigerate for 10 minutes. Drizzle chocolate ganache.
- FREEZE: These freeze well. Put in container. Freeze up to 3 months. Defrost in refrigerator.
Nutrition
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