Pure indulgence: These low carb and sugar free chocolate cupcakes are moist and intensely chocolatey, topped with a luscious sugar free chocolate frosting.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course
Dessert
Cuisine
British
Servings
8 muffins
Calories
266 kcal
INGREDIENTS
1x
2x
3x
▢
4 large or 5 medium eggs
▢
1/4 cup / 25g coconut flour
▢
1/4 cup / 60 ml coconut oil or butter (softened)
▢
4 tbsp cocoa powder
▢
1 tsp baking powder
▢
1 tsp cinnamon
▢
1 tsp vanilla extract
▢
4 tbsp granulated sweetener (So Nourished)
▢
2 oz / 50 g dark chocolate chopped (I used a 90% variety)
For the icing
▢
2 oz / 50g dark chocolate, melted
▢
3 tbsp double / heavy cream
▢
1/4 cup powdered erythritol (So Nourished)
▢
2 tbsp 30 g butter
INSTRUCTIONS
For the Cupcakes
Heat your oven to 175 Celsius / 350 Fahrenheit
Mix your wet ingredients – eggs and coconut oil/butter plus vanilla extract, then add your dry ingredients – cocoa powder, baking powder, coconut flour, cinnamon and erythritol (or your sweetener of choice).
At the end, stir in your 50 g of chopped chocolate.
Fill into a silicone mould or into a regular cupcake mould using paper cups and bake for ca 20 minutes. Check that they”re done – they should feel spongy when you press on them. Remove from the oven and cool.
For the Frosting
Melt the other half of the chocolate bar (50 g) in the microwave or in a pan. Stir in the double / heavy cream, butter and powdered sweetener and let it cool until it starts to thicken.
Spread over the cupcakes using a fork to make pretty patterns.
Make sure you use either a sugar free chocolate such as Lily’s or dark chocolate with a minimum of 85% cocoa solids. I used a brand with 90% cocoa solids.
NUTRITION
Calories: 266kcal
Protein: 5.3g
Fat: 25g
Cholesterol: 103mg
Sodium: 92mg
Potassium: 80mg
Fiber: 3.7g
Sugar: 1.7g