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.