Name: Rich Keto Chocolate Cupcakes: Grain-Free Almond Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups superfine blanched almond flour; ½ cup unsweetened cocoa powder (Dutch-processed preferred); ¾ cup granulated erythritol/monk fruit blend (or preferred keto sweetener); 1 tsp baking soda; ½ tsp baking powder; ¼ tsp salt; 2 large eggs, room temperature; ½ cup unsweetened almond milk; ½ cup unsalted butter, melted (or coconut oil); 1 tsp vanilla extract; ½ cup sugar-free chocolate chips (optional)

👩‍🍳 Instructions

1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large mixing bowl, whisk together the almond flour, cocoa powder, granulated erythritol/monk fruit blend, baking soda, baking powder, and salt. Make sure to break up any lumps in the cocoa powder.
3
In a separate medium bowl, whisk the eggs until lightly beaten. Then, whisk in the melted butter (or coconut oil), unsweetened almond milk, and vanilla extract until well combined.
4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix the batter. If using, fold in the sugar-free chocolate chips.
5
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
6
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are set and spring back when gently touched.
7
Let the cupcakes cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Frost once fully cooled.

💡 Notes

For best results, use superfine blanched almond flour. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Frosted cupcakes should be refrigerated. These cupcakes also freeze well for up to 2-3 months.

Rich Keto Chocolate Cupcakes: Grain-Free Almond Bliss