This recipe is designed to teach everyone how to make simple keto chocolate cupcakes
Course Dessert
Prep Time 5 minutesminutes
Cook Time 18 minutesminutes
Servings 9cupcakes
Calories 112kcal
Ingredients
77gramscoconut flour (11 TBS)
20gramscocoa powder (1/4 cup)
12gramsbaking powder (2 1/2 tsp)
1/4tspsalt
67gramsgranulated sweetener of choice (1/3 cup), adjust to tasteI use granulated monkfruit sweetener
optional dry spices to taste
3largeroom temperature eggs
6TBSmelted and cooled butter
82gramsroom temperature plain yogurt or sour cream (1/3 cup)
6gramsvanilla extract (1 1/2 tsp) adjust to taste
4ozchocolate chips or add-in of choice, optional
Instructions
Preheat oven to 350 degrees. Lightly spray 9 cupcake molds with cooking spray (silicone molds work the best) Set aside
Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist
Stir the butter, sour cream and extract all together until everything is fully combined and a smooth dough has formed
Scrape down the sides of the bowl and push the dough to the center of the bowl. Form dough into a smooth ball and massage about 20 to 30 seconds to make sure the texture of the dough is correct. The dough should be moist and hold together well
Divide the dough evenly between the prepared cupcake molds and press the dough evenly throughout each cupcake mold. Bake at 350 degrees for 15 to 20 minutes or until a tester comes out clean
Remove from the oven, Allow to cool in the pan about 20 minutes or until firm. Remove and transfer to a wire rack and cool completely.
If desired top each cooled cupcake with frosting or powdered sweetener of choice