Low Carb/Sugar Free Chocolate Cupcakes

This recipe is for low carb sugar free chocolate cupcakes
4 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes


  • 1 cup almond flour, or gluten free flour of choice
  • 2/3 cup vital wheat gluten see notes for gluten free version
  • 1/3 cup oat flour, or gluten free flour of choice
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup granulated stevia. or sweetener of choice
  • 2/3 cup butter
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 cup milk
  • 1/2 cup+1TBS cocoa powder
  • 3 TBS butter,melted


  • Preheat oven to 350 degrees. Line or spray a 12 cup muffin pan
  • In medium mixing bowl combine almond flour, vital wheat gluten, oat flour, baking powder, salt and stevia. Whisk together until fully combined
  • In a small microwave safe bowl soften the 2/3 cup butter for 10-15 seconds or until just before melting point
  • In a large mixing bowl add the softened butter, vanilla, eggs, and milk. Blend on low 25-30 seconds or until fully combined
  • In a small bowl combine cocoa powder and the 3TBS melted butter. Whisk together until the mixture is smooth
  • Add cocoa mixture to mixing bowl and beat on low for 25 seconds or until the cocoa in full combined
  • Add dry ingredients to wet ingredients and beat on low 30 seconds or until the batter is smooth and no dry ingredients are left in the bowl
  • Pour batter 2-3 TBS at a time into prepared muffin cups. Bake for 18-20 minutes or until a tester comes out clean


For Gluten Free Version: For gluten free option substitute the vital wheat gluten for more almond flour and add 1 tsp xanthan gum or psyllium husk powder. If the gluten is omitted the cupcakes will not have the same rise or texture as the gluten version. Cupcakes may be more dense and require less cooking time.

Quick and Easy Sugar Free Whipped Cream Frosting

This recipe will teach you how to make quick sugar free frosting
4 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes


  • 2 1 oz boxes instant sugar free pudding
  • 1 cup milk
  • 3 cup heavy whipping cream


  • In large mixer bowl beat together all ingredients on low 30 seconds then on medium for 2 minutes or until mixture is thick and spreadable


  • 5 stars
    Girl ๐Ÿ‘ง youโ€™ve nailed it on all your recipes . Your wealth information and im so proud of you . I love you sweet niece keep up the good work Iโ€™m looking forward to learning more . Where do you get the vital gluten @?xthan gum?
    Keep those recipes coming ! ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘โค๏ธ

    • Thank you. I’m having fun doing all this. My YouTube channel is actually doing a lot better than I thought. I get the vital wheat gluten at my local grocery store (Sherms Thunderbird) They have it in the bulk section so I can get it at a really good price. If you don’t have a bulk section check out the whole foods section of your store. If you don’t have a whole foods section it is usually in the same area as wheat flour. It also goes by different names sometimes it’s called just gluten or wheat gluten (not wheat flour) The xanthan gum I also get in the whole foods or bulk section of my grocery store. IF you don’t have those sections it should be in the baking section of your grocery store. if all else fails you can buy them both in bulk online. Hope this helps. Love ya!

  • 3 stars
    I made these yesterday, and while they turned out yummy, the texture is quite strange. I think there’s way too much vital wheat gluten in the recipe, they came out super chewy and kind of strong and tough, like they really hold together. They also took about twice as long as specified to bake, after 20 minutes they were still complete soup in the middle. It also seemed like there was too much butter or mine was not adequately homogenized into the mix, because when I took the muffins out of the tin there was a nice 1/4tsp of butter sitting in the bottom of each well. This is another issue I had with the recipe, nowhere does it specify that ingredients need to be room temp, so I didn’t make any attempt to warm my eggs or milk up, I just took them out when I started the recipe. This resulted in my butter and liquids mix being very chunky and not combining, so this may have been the reason the butter melted out.
    The muffins do taste good, once you get past the texture. The tops have a really nice crisp to them, if I could only have the tops that would be awesome, haha. I cut the sugar (I used erythritol/monk fruit 1:1 sugar replacement) down to just about 1 cup, and the sweetness is perfect to me. I also don’t have oat flour, since it’s not low carb, so I used some psyllium fiber, which may have also affected the texture, but there’s definitely too much gluten in here. Psyllium doesn’t make things that chewy. With my adjustments, each muffin came out to 2.4g net carbs, 18.6g fat, and 10.1g protein. 233 calories.

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