Chocolate Keto Blender Cupcakes
Dearna Bond- Ready in 35m
- 4.3 g net carbs
- 260 kcal
- Serves 10
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These keto chocolate cupcakes have become my go-to for two reasons — firstly, they are ridiculously simple — you just chuck the cupcake ingredients in a blender and you’re done, and the frosting comes together quickly over a little heat. And secondly, that frosting is deliciously decadent.
I first made these low-carb cupcakes during first trimester pregnancy cravings and may or may not have eaten nearly the entire mix before it even made it to the cupcakes!
A few heads up — these gluten-free cupcakes are super easy and richly chocolatey, however due to the method of using a blender, they are a little denser than regular cupcakes. They also, surprisingly, don’t taste great warm, so you’ll need to exercise a little patience before sampling, but trust me — you want to wait until they’re slathered in some of that delicious keto-friendly frosting before your try one out!
Step-by-step
Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Melt the butter in a microwave or in a saucepan.
Add all the dry cupcake ingredients to a blender, and then the wet. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and mix until smooth.
Scoop into a lined cupcake tin or silicone moulds, filling 3/4 of the way up.
Bake 20 - 25 minutes. Once a skewer inserted comes out clean, the cupcakes are ready. Cool in pan for 10 minutes, then transfer to wire rack. Allow to cool completely.
To make the frosting, melt the chocolate, erythritol, cream and butter to a small saucepan and heat over the lowest heat, stirring constantly. (Note you can also do this in the microwave or a double boiler).
Place in the fridge for around half an hour, or until it has started to thicken — you want a thick, frosting-like texture.
Either spoon or pipe onto each cupcake.
Best served at room temperature.
Store in an airtight container for up to four days.
Recipe
Chocolate Keto Blender Cupcakes
★★★★★4.9The easiest low-carb chocolate cupcakes made in just half an hour! They are sugar-free, dairy-free and ...
- Hands on
- 15m
- Overall
- 35m
- Servings
- 10
- 4.3 g
- Net carbs
- 6.3 g
- Protein
- 25 g
- Fat
- 260
- kcal
Ingredients makes 10 cupcakes
- Cupcakes:
- Frosting:
Instructions
Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Melt the butter in a microwave or in a saucepan.
Add all the dry cupcake ingredients to a blender, and then the wet. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and mix until smooth.
Scoop into a lined cupcake tin or silicone moulds, filling 3/4 of the way up.
Bake 20 - 25 minutes. Once a skewer inserted comes out clean, the cupcakes are ready. Cool in pan for 10 minutes, then transfer to wire rack. Allow to cool completely.
To make the frosting, melt the chocolate, erythritol, cream and butter to a small saucepan and heat over the lowest heat, stirring constantly. (Note you can also do this in the microwave or a double boiler).
Place in the fridge for around half an hour, or until it has started to thicken — you want a thick, frosting-like texture.
Either spoon or pipe onto each cupcake.
Best served at room temperature.
Store in an airtight container for up to four days.
Nutrition per cupcake
Carbs 6%Protein 9%Fat 85% of calories
- Net carbs
- 4.3 g
- Total carbs
- 19.2 g
- Fiber
- 3.5 g
- Sugars
- 1.7 g
- Protein
- 6.3 g
- Fat
- 25 g
- Saturated fat
- 13.5 g
- Calories
- 260 kcal
- Sodium
- 238 mg · 10.3% RDA
- Magnesium
- 71 mg · 17.8% RDA
- Potassium
- 255 mg · 12.8% EMR
Nutrition by ingredient
| Per cupcake | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cocoa powder, raw (cacao) | 1 g | 1 g | 0.7 g | 11 |
| Almond meal (unblanched ground almonds) | 0.6 g | 1.4 g | 3.3 g | 38 |
| Erythritol (natural low-carb sweetener) | 0.5 g | 0 g | 0 g | 2 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.8 g | 51 |
| Coconut cream, creamed coconut milk (organic, unsweetened) | 0.2 g | 0.2 g | 1.6 g | 15 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.5 g | 1.9 g | 29 |
| Baking powder, gluten-free | 0.2 g | 0 g | 0 g | 1 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Extra dark chocolate, 90% cocoa (cacao) | 1.3 g | 1 g | 5.7 g | 57 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Coconut cream, creamed coconut milk (organic, unsweetened) | 0.2 g | 0.2 g | 1.6 g | 15 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 4.6 g | 41 |
| Total | 4.3 g | 6.3 g | 25 g | 260 |
Serving size cupcake
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (11)
love love this recipe!!!!
Thank you, that's music to my ears! 😊
I really needed a chocolate fix. The icing in this cupcake recipe looked ideal. I only needed enough for 1/4 of a keto angel food cake (I freeze round cakes cut into 1/4’s so we don’t have to eat the same cake for a week.) I measured 1/2 of the ingredients into a pan then realized I couldn’t use the stove top while the self-cleaning oven was activated. I improvised and used my immersion blender. A half recipe wasn’t going to be enough so I added enough ingredients to make it a full recipe. I blended it all. There were tiny tiny pieces of chocolate but since you suggested adding cacao nibs to the top, I figured that the minuscule bits of unblended chocolate would be fine. The icing was great! The bonus of making the icing this way is that there was no waiting time for it to cool and it was light and fluffy!
NJ, thank you so much for your lovely feedback and tips! ❤️
The coconut cream that is called for in this recipe, do you shake the can before taking the cream out or just use the separated portion from the bottom?
Hi Katherine, if you use the kind of thick coconut cream (should have "coconut cream" on the packaging) there will be very little liquid and you can use the whole can. If you use coconut milk then you will need only the thick separated part. A bit of the liquid won't be an issue but you don't want too much as it may make the frosting too runny.
I used a bakers chocolate bar for the frosting because that’s all I had on hand and it was incredible. This is the first baking recipe I’ve tried that actually tastes like what I had hoped for and it was so easy. Thank you! I had missed chocolate and this hit the spot!
Thank you Casey, I'm glad you enjoyed! ❤️
Why use a chocolate bar when dry cocoa plus butter or coconut oil can be used? Who keeps sugar-free chocolate bars at home?
Sugar-free chocolate bars are an option that was just suggested - we actually used 90% dark chocolate bar which is not difficult to find. You can use your favourite frosting - there isn't just one way to make it. You could even use an avocado: Keto Chocolate Cupcakes with Avocado Buttercream
Hi NJ! Dark chocolate is not the same as dry cocoa (or cacao) + butter/coconut oil, and therefore results in a different end product. Using dark chocolate will create a more ganache-like frosting whereas cocoa and butter will create a more traditional buttercream frosting. Either would be delicious but using the melted chocolate is creates a lovely decadent ganache which really makes these cupcakes special 😊
Thanks, Dearna