Simple Keto Chocolate Cupcakes
This recipe is designed to teach everyone how to make simple keto chocolate cupcakes
Servings 9 cupcakes
Calories 112kcal
Ingredients
- 77 grams coconut flour (11 TBS)
- 20 grams cocoa powder (1/4 cup)
- 12 grams baking powder (2 1/2 tsp)
- 1/4 tsp salt
- 67 grams granulated sweetener of choice (1/3 cup), adjust to taste I use granulated monkfruit sweetener
- optional dry spices to taste
- 3 large room temperature eggs
- 6 TBS melted and cooled butter
- 82 grams room temperature plain yogurt or sour cream (1/3 cup)
- 6 grams vanilla extract (1 1/2 tsp) adjust to taste
- 4 oz chocolate 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
Nutrition
Serving: 1cupcake | Calories: 112kcal | Carbohydrates: 2.3g | Protein: 3.3g | Fat: 9.9g