Low Carb Chocolate Cauldron Cupcakes
Spooky and delicious, these low-carb chocolate cupcakes are the perfect treat for your Halloween festivities! Featuring a rich cocoa flavor and a fluffy coconut-based frosting.
Equipment
- Muffin Tin
- Electric Mixer
Ingredients
Cupcake Batter
- 3/4 cup almond flour
- 3 large eggs
- 1 tbsp baking powder
- 1/2 cup light flavored oil e.g., grapeseed
- 1/2 cup erythritol or other low-carb sweetener
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
Frosting
- 1/2 cup coconut fat solidified coconut cream
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat your oven to 350°F. If using cauldron molds, place them on a parchment-lined baking sheet; otherwise, line a muffin tin with silicone or foil liners.
- In a medium bowl, whisk together all cupcake ingredients until the batter is smooth and well combined.
- Divide the batter evenly among the molds or liners (makes about 6).
- Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- While the cupcakes bake, make the frosting: in a small bowl, beat the coconut fat, erythritol, and cocoa powder with an electric mixer until light and fluffy. Refrigerate until ready to use.
- Once the cupcakes are cool, spread or pipe the frosting on top. Serve and enjoy these spooky low-carb treats!
Notes
Nutrition per serving:
Calories: 320 | Total Carbs: 34g | Net Carbs: 4g | Fat: 30g | Protein: 8g #HalloweenBaking #KetoCupcakes #LowCarbHalloween #SpookyTreats
Calories: 320 | Total Carbs: 34g | Net Carbs: 4g | Fat: 30g | Protein: 8g #HalloweenBaking #KetoCupcakes #LowCarbHalloween #SpookyTreats
