Death By Chocolate Cupcakes – Gluten Free & Keto

These intense chocolate cupcakes are the ultimate chocolate cake treat that will totally satisfy your chocolate desert craving and they are gluten free and keto! They are moist and fluffy, topped with smooth chocolate buttercream.

There are lots of folks who are doing the Keto diet (myself among them) and many more who follow a gluten free or low carbohydrate diet. I plan on including many low carb cupcakes on the pages of this blog and I dare you to distinguish them from their traditional counterparts.

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Gluten Free and Keto Chocolate Cupcakes

Guilt free extreme chocolate cupcakes.

Servings: 12 cupcakes

Ingredients

• 1 cup almond flour
• 6 tablespoons flaxseen meal
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1/4 cup sour cream
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon espresso powder
• 1 cup Swerve granular sweetener (erythritol)
• 4 large eggs

Instructions

• Preheat oven to 350 degrees. Line cupcake pan with paper liners.
• Whisk almond flour, flaxseed meal, coconut flour, baking powder, baking soda, xanthan gum and saltin medium bowl until thoroughly combined.
• In medium saucepan, heat butter, sour cream, cocoa powder and espresso powder over low heat until melted and combined, stir constatnly. Transfeer to mixing bowl.
• Add sweetener to cocoa mixture and beat until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add the flour mixture and beat slowly until completely blended.
• Divide the batter into prepared cupcake pan. Fill each paper cupcake liner no more than 2/3 full.
• Bake for 14-17 minutes, depending on the size of the cupcake liner, or until a toothpick inserted comes out clean. TAKE CARE NOT TO OVER-BAKE.
• Allow to cool completely befor frosting.

Notes

I’m not a nutritional expert but calculate these cupcakes to have approximately 3g net carbohydrates each including keto frosting.

I prefer using granulated Swerve (erythritol) or Lankanto (monk fruit blend) sweetener because they don’t have an aftertaste and really mimic regular sugar.

Allow to cool absolutely completely before frosting or even moving.  these cupcakes are very fragile until totally cool.

You will get 12-16 cupcakes depending on the size of the cupcake liners.

These cupcakes will keep for 3-4 days in an airtight container or freeze for a month or two.

 

 

I am obsessed with these cupcake liners that I found at Micheal’s. They are a bit smaller than the standard cupcake liner and really sturdy. These cupcake liners are especially good for soaked cupcakes like Tres Leches or Tiramisu but I love the slightly smaller size so I use them for lots of cupcakes.

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Fluffy Chocolate Keto Buttercream

Decadent lucious chocolate buttercream frosting.

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup heavy cream
• 1/2 cup unsweetened cocoa powder (Dutch precessed)
• 1/2 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1/2-1 cup pwdered Swerve (erythritol)

Instructions

• Place the softened butter in bowl of an electric mixer and beat until fluffy. Add heavy cream, cocoa powder, espresso powder and vanilla and beat slowly until incorperated. Scrape down sides a few times. Add powdered Swerve and beat for a few minutes until fluffy and smooth.

Notes

Powdered Swerve is available at most large grocery stores and Walmart.  

One of the benefits of this recipe is that these Keto cupcakes are full of fiber and protein so basically they are sort of healthy, right? Furthermore, there are numerous studies and articles touting the health benefits of chocolate. Need any more encouragement?