Keto Chocolate Coconut Flour Cupcakes


Keto Chocolate Coconut Flour Cupcakes

Welcome to a delightful and guilt-free indulgence that combines the richness of chocolate with the tropical goodness of coconut: Keto Chocolate Coconut Flour Cupcakes! Indulge your sweet tooth while staying true to your low-carb lifestyle with these heavenly treats. Whether you're following the keto diet or simply seeking a healthier dessert option, these chocolate coconut flour cupcakes will surely satisfy your cravings. Prepare to be enchanted by the moist and fluffy texture, complemented by the decadent chocolate flavor and subtle notes of coconut. Join us as we guide you through the steps to create these delectable cupcakes that are not only keto-friendly but also incredibly scrumptious. Get ready to savor each bite and experience the joy of guilt-free indulgence. Let's embark on this flavor-filled journey and discover the magic of Keto Chocolate Coconut Flour Cupcakes.

  1. Cupcakes: Preheat oven to 350F and line a muffin tin with parchment or silicone liners

  2. In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.

  3. Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder and salt and beat until smooth.

  4. Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tablespoon at a time until it thins out a bit (batter will still be thick, but should be of scoopable consistency. It will not be pourable).

  5. Divide batter among prepared muffin tins and bake in center of oven for 20 to 25 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.

  6. Buttercream: In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.

  7. With an electric mixer, whip cream until it forms stiff peaks. Set aside.

  8. In a medium bowl, beat butter, cream cheese, and sweetener together until creamy. Add coffee mixture and beat until combined. With a rubber spatula, fold in whipped cream carefully until well combined.

  9. Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.

Serving Size: 1cupcake
Calories: 268 | Fat: 23g | Protein: 7g | Net Carbs: 4g


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