keto dark chocolate cupcake

The Ultimate Low-Carb Dark Chocolate Cupcake Recipe with Low Carb Peppermint Frosting

The Ultimate Low Carb Dark Chocolate Cupcake Recipe

This Dark Chocolate Keto Cupcake is absolutely to-die-for. My secret ingredient is a little known cocoa powder called black cocoa powder. Just a little bit adds a depth of flavor that's unsurpassed without it.

I have made this entire recipe in my food processor so it's a one-bowl cupcake recipe. However, you can do the same thing using your stand mixer. Just make sure that all your shaved chocolate melts in the boiling water.

Adding the cocoa powder, espresso and black cocoa to the hot chocolate mixture allows their flavors to "bloom" and come together. You can use this trick anytime you make a chocolate cake, even a box cake or brownie mix. Simply add hot water to the mix and enjoy a more robust chocolate flavor.

low carb dark chocolate cupcake photo keto dark chocolate cupcake

Macros

82% Fat ~ 5% Net Carb ~ 8% Protein

Keto Dark Chocolate Cupcakes

Course: Dessert, Keto
Cuisine: Keto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 Cupcakes
Calories: 153kcal
Author: Tara Wright
This is the ultimate dark chocolate keto cupcake recipe! I am a huge fan of dark chocolate and wanted to create a rich and full dark chocolate cupcake. I use a few ingredients in this keto dessert recipe to provide a rich, dark chocolate flavor. The texture of these keto chocolate cupcakes is dead-on. You won't miss the sugar-laden desserts of the past with this recipe in your arsenal.
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Ingredients

Instructions

  • Preheat Oven to 300 degrees
  • In a 4 cup heat proof bowl, combine boiling water, cocoa powder, black cocoa powder and espresso powder. Mix and set aside
  • In a large mixing bowl, combine eggs, cream, oil, bocha sweet, stevia and the extracts (vanilla, almond, cocoa) and blend until combined and the bocha sweet is dissolved.
  • Add the chocolate mixture and blend until combined.
  • Add coconut flour, Acacia powder, xantham gum. Beat mixture on low until combined. Make sure there are no lumps.
  • Finally add cream of tarter and 1/2 tsp baking soda and blend until combined.
  • Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  • Bake at 300 degrees for 30 minutes or until toothpick inserted in the center comes out clean.
  • Allow to cool completely before removing from the cupcake pan and frosting.

Notes

What to frost it with? Try my Peppermint, Coconut or even my Strawberry Frosting Recipe!
Nutrition facts are for cupcake only 🙂

Nutrition

Calories: 153kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 132mg | Potassium: 91mg | Fiber: 2g | Vitamin A: 4.1% | Calcium: 1.7% | Iron: 4.7%


Tips for Keto Dark Chocolate Cupcakes


How To Neatly Chop Unsweetened Chocolate

To shave your chocolate block without your knife slipping, use a serrated knife. In the video, I'm using a Cheese Knife by Cutco. The serrated edge prevents the knife from slipping off of the chocolate and makes it quick and easy!

Shaving the chocolate this way is important as we'll be mixing it with hot (boiling) water so that it melts. You don't want unsweetened chocolate chunks in your cupcakes! I do prefer this method over using a double boiler. Less dishes this way.

Now, let's get to the baking!


Can I Substitute ____________ ?


Almond Flour for Coconut Flour?

Substitutions will not work in this recipe. Keto baking flours are notorious for this characteristic.

Can These Be Made Dairy Free?

Yes! You can substitute the heavy whipping cream and use culinary coconut cream instead!


Get the Ingredients Used in this Low Carb Dark Chocolate Cupcake Recipe



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How To Make The Ultimate Low Carb Dark Chocolate Cupcake


  1. Preheat Oven to 300 degrees
  2. In a 4 cup heat proof bowl, combine boiling water, cocoa powder, black cocoa powder and espresso powder. Mix and set aside
  3. In a large mixing bowl, combine eggs, cream, oil, bocha sweet, stevia and the extracts (vanilla, almond, cocoa) and blend until combined and the bocha sweet is dissolved.
  4. Add the chocolate mixture and blend until combined.
  5. Add coconut flour, Acacia powder, xantham gum. Beat mixture on low until combined. Make sure there are no lumps.
  6. Finally add cream of tarter and 1/2 tsp baking soda and blend until combined.
  7. Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  8. Bake at 300 degrees for 30 minutes or until toothpick inserted in the center comes out clean.
  9. Allow to cool completely before removing from the cupcake pan and frosting.

What to frost it with? Try my Peppermint, Coconut or even my Strawberry Frosting Recipe!

Find the recipes below.



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    About the Author

    Tara Wright, CHC, MBA

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    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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