Keto Chocolate Cupcakes With Cream Cheese Frosting -

4.67 from 6 votes

Keto Chocolate Cupcakes With Cream Cheese Frosting

This easy keto chocolate cupcake with cream cheese frosting is made from scratch and loaded with lots of chocolate flavor. It will quickly become a family favorite treat all year long. A great treat for those following a low carb or ketogenic lifestyle.

Prep Time15

Cook Time28

Total Time43

Course: Keto

Cuisine: American

Keyword: chocolate cupcake keto recipe, chocolate keto cupcakes, cream cheese frosting, easy keto chocolate cupcakes, Keto chocolate cupcakes, keto chocolate cupcakes almond flour, keto cream cheese frosting, low carb cream cheese frosting

Servings: Cupcakes

Calories: 322kcal

Author: Valerie Skinner

Ingredients

Dry Ingredients:

2 cup Almond Flour
2 tbsp Gelatin
1 cup Erythritol
⅓ cup Cocoa Powder
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt

Wet Ingredients:

3 eggs
1 cup Full Fat Sour Cream
1 tsp Vanilla Extract

Cream Cheese Frosting:

8 oz Cream Cheese softened
½ cup Butter 1 stick, room temperature
½ cup Erythritol
¼ tsp Vanilla Extract

Instructions

Cupcakes:

Preheat the oven to 325. Line a muffin tin with 12 cupcake liners.
In a medium sized bowl, add dry ingredients: almond flour, gelatin, sweetener, cocoa powder, baking powder, baking soda, salt. Whisk until fully combined.
In a large bowl, whisk together wet ingredients: eggs, sour cream, vanilla extract.
Fold the dry ingredients into the wet ingredients in batches until an even chocolate batter is formed.
Spoon batter into cupcake liners until they are ¾ full. Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool completely before frosting.
Place cream cheese frosting in a pastry bag or ziploc bag with the tip cut off. Squeeze frosting out onto the cupcake.

Cream Cheese Frosting:

To a stand mixer, add softened cream cheese, butter, sweetener and vanilla extract. Start out mixing on low with the paddle attachment and increase the speed as it comes together. Scrape down sides as needed and continue to mix until a frosting is formed.
Add to a pastry bag or ziploc bag to frost cupcakes

Notes

WHY USE GELATIN IN BAKED GOODS?

Gelatin helps give your recipe a dense chewiness. This is important because it imitates what gluten does in recipes without adding it. Gelatin also helps trap in the liquid in the recipe which helps make a stretchier dough, perfect for baked goods.

HOW TO FROST WITH PASTRY BAG OR ZIPLOC BAG

To begin frosting your cupcakes you will want to set up your pastry bag.

First, place the piping tip down in the bottom of your pastry bag prior to filling it with frosting. If using a Ziploc bag no need to do this. You will just cut a medium diagonal on one of the corners once the bag is filled.

To fill the pastry bag with icing, hold the bag in the middle and fold the top half down. Using a spoon or a spatula scoop your cream cheese frosting into your pastry bag and push it to the bottom of the pastry or Ziploc bag.

Be sure to only fill the bag about ⅔ of the way up.

Once you have filled your bag ⅔ of the way twist the top of the bag and gently squeeze the excess air out of the bag ( I usually squeeze it over the bowl of frosting so any frosting that comes out goes back into the bowl) and you are ready to pipe your frosting onto your Keto Chocolate Cupcake.

CAN I USE COCONUT FLOUR INSTEAD?

With this recipe, you cannot use coconut flour. You want to stick to the recipe and use almond flour to ensure the cupcakes turn out great.

HOW TO STORE

You should store your keto chocolate cupcakes in an airtight container on the counter. Storing these cupcakes in the fridge will dry out your cupcakes faster, so try and avoid placing them in the fridge.

HOW TO FREEZE

Keto recipes freeze very well. You can freeze these cupcakes in an airtight container or in a Ziploc bag with the excess air removed prior to placing in the freezer. I recommend freezing your cupcakes prior to frosting them.

Freezing cupcakes give you the option to pull out one cupcake at a time and enjoy it whenever you desire since this recipe makes 24 cupcakes.

DON’T OVERMIX

When you have all your dry and wet ingredients combined be sure you don’t over mix or too many air bubbles will form and it will take away the fluffy texture you are trying to achieve with these keto chocolate cupcakes.

LET CUPCAKES COOL BEFORE FROSTING

You will want to completely cool these cupcakes prior to frosting them. Frosting a warm cupcake causes the frosting to melt and not set up properly on the cupcake.

Nutrition