Chocolate cupcakes and chocolate almond bark are truly a match made in low carb heaven. You can use the almond bark to scrape up the delicious buttercream frosting. But honestly, the chocolate cupcakes are just a great excuse to eat almond bark. So if you want to skip baking the cupcakes and just dive into a bag of The Chocolate Trader Keto
Preview
See Also: Cake Recipes, Chocolate RecipesShow details
Instructions. Preheat the oven to 375°F and line a muffin tin with muffin liners or spray with oil.⠀. In a bowl whisk together the mashed banana, egg whites, egg, and almond milk. Add the cocoa powder, oat flour, sweetener of your choice, baking powder, and salt, continue mixing until fully integrated.⠀.
My low carb chocolate cupcakes are full of rich, chocolate flavor but without all the sugar and flour that normally come along with it. You’d also never be able to guess that these keto cupcakes with almond flour are also easy-to-make. They take just 10 minutes to prep! So they are easy and they taste like the real thing, what are you waiting for?!
Beat in almond flour, cocoa powder, baking powder, and sea salt. Add in liquid ingredients. Beat in eggs, almond milk, and vanilla extract. Spoon the batter into lined muffin cups. You want them almost full. Bake the cupcakes. Bake the keto chocolate cupcakes for 20-25 minutes, until a toothpick comes out clean.
Keto chocolate cupcakes with almond flour are low carb cupcakes. Unlike regular wheat flour ones, there are minimal carbs in chocolate cupcakes with frosting. How many? (I knew you would ask!) How Many Carbs In Keto Chocolate Cupcakes? Just 6 grams net carbs!
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined.