This is a simple, moist chocolate cupcake recipe which I topped with a sharp and creamy ‘frosting’ made with cream cheese, vanilla, cocoa powder and sweetener. Super simple and lovely to put out at your next Keto Afternoon Tea.
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Carbs 4.3g | Fat 23g | Protein 7.5g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Chocolate Cupcakes (Keto)
For the cupcakes
For the chocolate cream cheese frosting
- 270 g (9.5 oz) full-fat cream cheese (soft cheese)
- 1/2 tsp vanilla essence
- 3 TB Swerve® sweetener, confectioners
- 2 1/2 TB unsweetened cocoa powder, plus extra for dusting
- Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4). Line a muffin tray with 12 paper cupcake cases.
- Weigh out the odourless (unflavoured) coconut oil and melt in the microwave. Set aside to cool slightly (as we are whisking it into eggs later and we do not want to cook parts of the egg).
- Whisk the eggs in a medium bowl, along with the soured cream and vanilla essence. Once the coconut oil has cooled a little, whisk it into the egg mixture until well-emulsified.
- In a separate large bowl, combine the almond flour, Swerve, cocoa powder, baking powder and baking soda (also called bicarbonate of soda). This is what you should have ready:
- Pour the egg mixture into the dry mixture and mix well to combine.
- Divide the mixture between the cupcake cases about three-quarters of the way full (they will rise further in the oven).
- Bake for 10 minutes on the lowest rack, then reduce the temperature to 140°C and bake for an additional 15 minutes or until a cake tester inserted comes out clean. I always rotate the tray after those first 10 minutes and often lay a sheet of foil over so the tops do not darken too much.
- Once done, remove and set aside on a cooling rack to cool.
- For the frosting, drain off any excess liquid from the packaged cream cheese, then simply combine all the frosting ingredients very well in a bowl.
- Fill a piping bag fitted with a star nozzle (or any nozzle you have at hand) and pipe a little frosting over each cupcake. If you want to, you could dust a tiny amount of cocoa powder on each cupcake too.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 252Kcal / 1054kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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