You can’t miss out on these fluffy, moist, rich and flavorful chocolate cupcakes with cream cheese frosting. A recipe is so easy to make and to say the least hard to contain yourself from having too many or sharing. Follow out a step-by-step cupcake recipe that can also serve as a chocolate cake!
Chocolate Cupcakes with Cream Cheese Frosting
Look no further…with school activities in full swing, what better recipe to impress teachers and colleagues than a keto chocolate cupcake with cream cheese frosting. They are very easy to make with only a few ingredients that we might already have just sitting in our pantry. Go ahead and join us in making these and surprise the closest to you.
Apart from sharing this unique recipe low in carbs and sugar-free to help everyone with their health in mind, we also share tips to ensuring your keto chocolate cupcakes are top-rated. Now let’s get to the good part.
Ingredients: 6 servings
For the cupcakes
Keto Cooking spray
1/3 cup monk fruit granulated sweetener (may use swerve sweetener as well)
4 tbsp unsalted butter ( 1/2 stick)
3 large eggs
1/2 cup heavy cream
1/ tsp vanilla extract
1/4 superfine coconut flour
1 tsp baking powder
2 tbsp unsweetened cocoa powder
1/2 tsp sea salt
For the Frosting
4 ounces full-fat cream cheese – room temperature and softened
4 tbsp (equivalent 1/2 stick) unsalted butter /room temperature
1 tbsp monk fruit granulated sweetener (may use swerve granulated sweetener if preferred)
1 tsp vanilla extract
Preparation: Prep time 30 minutes / Total time: 1 hr
To begin with, the cupcakes, start by preheating your oven to 350 F. Continue by greasing your muffin cups with the keto cooking spray and set aside.
In a large container, start by combining your monk fruit sweetener and softened butter and stir well until both ingredients are well mixed. Continue by adding your eggs, heavy cream and vanilla extract. Using an electric hand mixer or medium high until your mixture becomes frothy and light all around.
Tip: For best results, be sure to have the ingredients that require to be room temperature, softened. There is a reason for this. Your cupcakes will be softer and rich in texture.
Once the mixture is frothy, continue by adding your coconut flour, baking powder, cocoa powder and sea salt. Mix this using the electric hand mixer until all is combined and of smooth texture. Which should be about 5 minutes. Depending on the coconut flour you are using, check the consistency and if the batter is too thick and sticky add more heavy cream and continue mixing.
Tip: Once your temperature has reached the desired texture, stop mixing because it will results in hard cupcakes and we do not want that. A few minutes at a time is more than enough.
In your greased muffin cups, divide your chocolate cupcake batter evenly on all the molds.
Transfer your pan with the cupcakes molds to the oven and bake for 20 minutes or until you see the top of the cupcake is fluffy. You can try the toothpick test and insert it in the center of the cupcake and if it comes out clean, the chocolate cupcakes are ready.
Transfer your cupcakes to a rack and cool completely before removing them from molds.
For the frosting:
In a medium bowl, mix your room temperature cream cheese, softened butter, monk fruit sweetener and vanilla extract. Using an electric hand mixer on medium, combine all ingredients until the mixture is light and fluffy.
Frost your Keto chocolate cupcakes with the frosting as desired.
We doubt you will have any leftovers because they are so hard to resist with this rich smell of cocoa. However, if you do, store them in an airtight container in the fridge for up to 3 days. Not only is this the best healthy keto chocolate cupcake but this cream cheese frosting proves to be the perfect companion to the rich and flavorful cupcake.
Frankly, you will not remember any other carb-filled version of this chocolate cupcake recipe but our healthier take on this classic dessert. It’s a win-win.
Net carbs: 3g