These keto chocolate cupcakes are an absolute treat! They’re perfect for the Holidays or even on birthdays or any other occasion for that matter. I believe the parchment paper cups around these cupcakes decide which event they will suit. But for the ones I made, they reminded me of snowy Christmas trees, hence the name of this recipe.
These Keto Christmas chocolate cupcakes are sugar-free, made with only natural ingredients, and have a total of 7 grams of net carbs per cupcake.
If you liked the keto chocolate birthday cake I posted before, you will love these cupcakes because the recipe is almost the same. So if you want this recipe as a big cake, know that that is also possible. But if a cake is just too big to handle, these keto Christmas chocolate cupcakes are the next best thing.
The ingredients for these keto chocolate cupcakes
Almond flour: Almond flour is a great alternative to replace regular flour on a ketogenic diet and give these cupcakes a nice soft texture.
Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.
Baking powder: Some say baking powder is not keto-friendly because it’s high in carbs. But for me personally, I don’t mind using it in a small amount. As it does not affect the total amount of carbs that much. I do recommend using a gluten-free one. You can choose to leave this ingredient out, but then you higher the chances of the cupcakes not rising when you bake them.
Himalayan salt: I used Himalayan salt or a Celtic salt is also a good option.
Erythritol: To give these cupcakes their nice sweet taste without using regular refined sugar, I used erythritol which is a keto-friendly sugar substitute with a glycemic index of zero. This means this sugar will not cause a spike in your blood sugar or knock you out of ketosis. I used granulated erythritol in the flour mix and confectioners erythritol in the frosting mix.
Eggs: pasture-raised or conventional
Coconut milk: I used unsweetened coconut milk, but you can use any other keto-friendly nut milk to substitute.
Vanilla powder: Vanilla powder is purer than vanilla extract and I personally think it tastes better than vanilla extract. But you can also use vanilla extract. In that case, you’ll need 1 teaspoon of vanilla extract if you want to replace the vanilla powder.
Heavy cream: When choosing a heavy cream make sure it’s unsweetened, organic, and preferably from grass-fed, grass-finished cows. This way you avoid the added sugars, antibiotics, and GMO crops that are fed to these animals which in turn can harm your health.
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How about the calories?
Now, these cupcakes are pretty high in calories because the frosting is mainly made with butter. If you want to lower the calorie count, you can replace the butter frosting with the easy keto chocolate mousse recipe or you can leave the cupcakes without the frosting if you really want to cut down on the calories. But honestly, this is a nice sugar-free treat that won’t have a big impact on your blood sugar, will keep you in ketosis, and is still a better option than the full-blown sugary cupcakes sold in the grocery store with unhealthy additives.
For the cakes
- 2 cups almond flour
- 6 tablespoons raw cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan salt
- 1/2 cup granulated erythritol
- 1/4 teaspoon vanilla powder
- 3 large eggs
- 1/3 cup butter melted
- 1/2 cup coconut milk unsweetened
For the chocolate frosting
- 1 1/2 cups butter let sit on room temp 1 hour before using
- 10 tablespoons raw cacao powder
- 1/2 cup powdered erythritol
- 1/4 teaspoon vanilla powder
- 1 tablespoon heavy cream
For the snowflakes
- 6-8 teaspoons shredded coconut
- Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line 8 cupcake paper cups in a muffin or cupcake pan.
- In a large bowl mix the first 6 dry ingredients with a wooden spoon.
- In the dry mixture, add the wet ingredients. (Butter, eggs, and coconut milk)
- Whisk all the ingredients together until you have a smooth batter.
- Add the batter to a piping bag or ziplock bag and pipe the batter out into the paper liners.
- Bake in the oven for 20-25 minutes.
- Let them cool on a rack until they are at room temperature.
- Prepare the frosting: add all the ingredients to a bowl and mix with an electric hand mixer.
- Decorate the cupcakes with the frosting using a piping bag.
- Sprinkle some shredded coconut on top.