Low Carb Chocolate Cupcakes, Sugar Free Frosting
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A few nights ago I got mushy on this post on instagram, thinking about everyone I heart! I got a wildly wonderful response from followers, as I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!
These are good. So good, I’m surprised. This is my second cupcake recipe this year. I am not a baking blogger, but because we are following the ketogenic diet, I have been working a little overtime testing these kind of recipes. I’ll be back with more hearty savory recipes very soon!
Low Carb Chocolate Cupcake Recipe
On the way to low carb whoopie pies, I accidentally discovered a low carb chocolate cake that I can stand behind. If you know me, you know I don’t like baked goods that are just “sort of ” good. I work so hard on testing and retesting alternative ingredient baked goods.
I try to figure out what you need and what I love and see if we can come together.
My original chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.
I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.
Ingredients for a Low Carb Cupcake
For this delicious low carb cupcake, I used eggs, coconut flour, unsweetened cocoa, avocado oil and buttermilk. In my other low-carb cupcakes I have used sour cream, but I found buttermilk gave me the moistness I wanted in this recipe. I don’t use butter when baking with coconut flour because it needs as much liquid as possible.
I am still using Swerve (powdered erythritol) as my sweetener.
The Process for the Low Carb Cupcake Recipe
Make sure you mix the dry ingredients together with a whisk very well. I always sift the cocoa and the powdered erythritol. If you can’t find confectioner’s erythritol, run it through a Vitamix until it looks like a powder. (or a magic bullet or similar type blender). Always spray the cupcake liners. For some reason coconut flour batter sticks more to the liners. The only liners I know to be truly non-stick are Oxo’s silicone liners.
Chocolate Frosting for a Low-Carb Cupcake Recipe
This is the easiest (but trickiest) part of a low-carb cupcake recipe. I use the Swerve Confectioner’s sugar with butter and a little cream cheese. Unlike regular confectioner’s sugar, you won’t need to use as much. I rarely use more than one cup.
I chose not to pipe the frosting because I wanted a small amount of frosting per cupcake. Piping tends to use a lot of frosting which would be too much.
Mini Hearts Garnish
Quite by accident, I found the cutest little topper. I melted down 72% dark chocolate and filled this mini heart mold.
I ordered these adorable reversible cupcake liners on amazon.
Happy Heart Day everyone. Love All.
- ½ cup plus 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cups unsweetened cocoa
- 6 eggs
- 1 teaspoon vanilla
- ½ cup avocado oil
- ¼ cup buttermilk
- ¼ cup strong coffee
- ¾ cup swerve
- baking spray
- FROSTING INGREDIENTS
- 1 cup Confectioner's swerve Order Here
- ½ cup unsweetened cocoa
- 10 tablespoons butter, softened
- 2 tablespoons cream cheese, softened at room temperature
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees F.
- Whisk together coconut flour, baking soda, salt until well incorporated.
- Sift unsweetened cocoa and swerve together.
- Beat eggs until well mixed. Add remaining wet ingredients.
- Add vanilla to wet ingredients.
- Add dry ingredients and mix well.
- Spray cupcake liners.
- Pour evenly making 12 cupcakes.
- Bake for 15 minutes or until a toothpick comes out clean.
- Cook completely before frosting.
- FROSTING Instructions
- Sift together cocoa and swerve. Set aside.
- Whip together butter and cream cheese until completely smooth.
- Add cocoa swerve mixture ¼ cup at a time.
- Add vanilla.
- Once completely added, add 2 tablespoons heavy cream.