Chocolate Keto Cupcakes
Indulge guilt-free with these rich and moist Chocolate Keto Cupcakes, perfect for satisfying your sweet cravings!
Servings: 12 servings
Ingredients
- 1/4 cup cocoa powder
- 1 cup fine almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp powdered erythritol or powdered sugar substitute
- 1/4 cup milk of choice (almond, coconut, or regular)
- 2 large eggs (or 2 flax eggs for a vegan option)
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cupcakes bake evenly.
- Line a muffin tin with cupcake liners or grease it lightly with your favorite oil.
- In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and powdered erythritol until well combined.
- In another bowl, whisk together the milk of choice and eggs (or flax eggs) until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix!
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment Paper or Cupcake Liners
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, keep them in the fridge for up to a week.
- Freeze for up to 3 months, ensuring they are completely cooled before wrapping.