Coconut flour – A low carb and grain free flour, the coconut flour gives these cupcakes the incredibly fluffy texture. If your coconut flour has clumps, sift it before adding it to the batter. Vanilla frosting – A simple vanilla buttercream frosting made with homemade keto powdered sugar.
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?!
The low carb cupcake batter is made with a blend of almond flour and coconut flour plus a generous amount of vanilla extract. It has a moist pound cake feel - none of that dry, brittle texture you get with shop-bought cupcakes.
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.