Keto Half Moon Cupcakes, Dairy Free, Gluten Free
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These keto half moon cupcakes is my newest keto lala cake in my Keto bakery. It’s a moist chocolate cake topped half with a dairy free chocolate ganache and half icing.
Three Main Components for Keto Half Moon Cupcakes
- Dairy Free Chocolate Ganache (Choc Zero chocolate chips, coconut milk)
- Chocolate Cake
- Water Glaze (made with Swerve Confectioner’s Sweetener
Making the Keto Half Moon Cakes
The chocolate cake is made dairy free, gluten free and low carb. The main ingredients include almond flour, coconut flour, eggs, unsweetened cocoa powder and either coconut milk or almond milk. The texture is fluffy and perfect. I’ve made probably 10,000 keto chocolate cupcakes and I never mess with my recipe. It works.
Chocolate Ganache is a combination of dark chocolate and coconut milk (for dairy free) or heavy cream. I use Choc Zero chocolate chips mixed with coconut milk in a bain marie. This means I place a stainless bowl over a saucepan of simmering water and stir on low until the chocolate is melted.
The Glaze is easier to do. Simply use your favorite sugar free confectioner’s sweetener like Swerve confectioner’s mixed with water. The consistency should be pourable.
I use a cake frosting scraper to apply the half and half. It’s pretty easy. Do the ganache first, let that set and then do the glaze. I recommend at this point to put in the freezer for about 15 minutes to set the glaze quickly because it can absorb the color of the ganache.
Variations
Flavor the ganache or the glaze with extracts, such as orange or peppermint.
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Ingredients
Chocolate Cake
- 2 1/2 cups almond flour
- 4 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Swerve granulated
- 1/2 cup avocado oil or olive oil
- 6 eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1/4 cup almond milk
Chocolate Ganache
- 1 cup Choc Zero Dark Chocolate Chips
- 1/2 cup full fat coconut milk
- Dash sea satl or Maldon Flaked Salt
Glaze
- 1 cup Swerve Confectioner's Sweetener
- 1/4 cup water or as as neede
Instructions
- Preheat oven to 350 degrees F. or 180 C.
- 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.
- Add Swerve confectioner's or erythritol of choice.
- In separate bowl mix cocoa powder, with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
- Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick. You can use heavy cream instead of coconut milk
- Add this cocoa mixture to egg mixture.
- Add in dry mixture, and mix just until mixed. Do not over-mix.
- Bake at 350 Degrees F. (180 C) 18-22 or until center reaches 207 Degrees F.
Chocolate Ganache
- Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
- Once cake is completely cooled, top the cakes. Slightly cool ganache. Use a knife or cake scraper to set in middle as a guide and put ganache on only half. Let this set for 30 minutes before adding the glaze on the other side. You can also refrigerate to hasten the process.
Glaze
- Mix Swerve Confectioner's (or brand of your choice) with water, a tablespoon at a time to get the consistency you want. Fill in other half with glaze. Allow to set.
Notes
Nutrition
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