Description
Delicious low-carb cupcakes with a rich chocolate flavor and a cookie dough center, perfect for keto enthusiasts.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup erythritol
- 1/4 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix almond flour, cocoa powder, baking powder, salt, and erythritol.
- In another bowl, combine applesauce, eggs, and vanilla extract.
- Combine wet and dry ingredients until smooth. Fold in chocolate chips.
- Divide batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container in the fridge.
- These cupcakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg