Keto Chocolate Cupcakes
Makes 12 cupcakes
Calories per Serving 150
Carbs per Serving 18g
Net Carbs per Serving 4g
Prep Time 5 minutes Total Time 30 minutes
Instructions
- Preheat oven to 350º. Line 12-count cupcake tin with silicone, foil, or paper cupcake liners. If using foil or paper liners, spray them with nonstick cooking spray
- In a small bowl whisk together dry ingredients: almond flour, sweetener, cocoa powder, xantham gum, and baking powder. Set aside.
- In a medium bowl, whisk together eggs, sour cream, vanilla extract and salt until well-blended.
- Add the dry ingredients to the bowl of wet ingredients, and, using a wooden spoon or spatula, stir together until combined, about 30 strokes. Fold in melted coconut oil.
- Divide batter evenly among the 12 cupcake cups, and bake 20 – 24 minutes. When they are finished, cupcakes will have a crackly appearance on top, and they will yield to gentle pressure when touched. Remove and let cool completely.
- Add a Keto frosting, and enjoy!
Notes
- Xantham gum helps the cupcakes stay moist and chewy
- Keto Chocolate Cupcakes store well in an air-tight container for 2 days.
Made With
Nutrition Info Per Serving
Serving Size: 1 cupcake
Net Carbs | 4g |
Calories | 150 |
Total Fat | 12g |
Saturated Fat | 3g |
Cholesterol | 60mg |
Sodium | 210mg |
Total Carbs | 18g |
Dietary Fiber | 2g |
Sugars | 1g |
Protein | 5g |
Contains 12g ErythritolAllulose |