Decadent Low-Carb Mocha Chocolate Cupcakes
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"When you need your chocolate fix without the blood sugar spike!"
Serves 12 | Prep Time 15 PT15M | Cook Time 20 PT35M | Keto Diet / CakeWhy I Love This Recipe
Did you know that cacao powder is rich in antioxidants and contains a natural mood booster? It's been used for centuries, even by the Aztecs, who believed it to be a food of the gods!
Ingredients You'll Need
3/4 cup golden flaxseed meal
3/4 cup almond flour
1/2 cup unsweetened cacao powder
1 tablespoon unsweetened cocoa powder (optional for even richer flavor)
1 cup allulose, divided (or sweetener of your choice)
1 tablespoon instant coffee
1/2 teaspoon espresso powder (optional for deeper chocolate flavor)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon xanthan gum
1 tablespoon psyllium husk powder
4 large eggs
1/2 cup avocado oil (or your oil of choice)
3/4 cup dark sugar-free chocolate chips
4 oz cream cheese, softened (for frosting)
1/4 cup allulose (for frosting) (or sweetener of your choice)
1 teaspoon vanilla extract (for frosting)
2 tablespoons unsweetened cacao or cocoa powder (for chocolate frosting)
Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, combine the golden flaxseed meal, almond flour, cacao powder, cocoa powder, 3/4 cup of the allulose (or sweetener of your choice), instant coffee, espresso powder, ground cinnamon, xanthan gum, and psyllium husk powder. Whisk together until thoroughly combined.
In a separate bowl, whisk together the eggs and vanilla extract. Gradually add in the avocado oil (or your oil of choice) while whisking continuously. Once combined, fold the wet ingredients into the dry ingredients bowl.
Mix until you achieve a smooth batter without lumps, then gently fold in the dark sugar-free chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the frosting: Beat the softened cream cheese with the remaining 1/4 cup allulose (or sweetener of your choice) until creamy. Add the vanilla extract and unsweetened cacao or cocoa powder, and mix until well combined and creamy.
Once the cupcakes are done, allow them to cool completely on a wire rack before optionally topping them with the chocolate cream cheese frosting.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Pairs Well With
For a delightful pairing, enjoy these cupcakes with a glass of ruby port wine for an adult indulgence, or a steaming cup of unsweetened almond milk cocoa for a cozy, non-alcoholic option.
Questions, Comments & Reviews
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