Description
These Black Cat Keto Cupcakes are a deliciously chocolatey, guilt-free treat! Made with almond flour, cocoa, and a keto-friendly sweetener, they’re perfect for Halloween, special occasions, or a cozy night in. Simple to make, low in carbs, and full of flavor – these cupcakes are bound to delight everyone while fitting right into your keto lifestyle.
Ingredients
1 cup almond flour
1/4 cup cocoa powder
1/2 cup erythritol (or preferred sweetener)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt until combined.
3. In another bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until smooth.
4. Combine the wet ingredients with the dry ingredients and mix until the batter is smooth and creamy.
5. Pour the batter into the muffin tin, filling each liner about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These cupcakes are delicious plain, but you can top them with sugar-free whipped cream or a sprinkle of cocoa.
For a richer flavor, add 1 tsp of instant coffee to the dry ingredients.
Erythritol can be swapped with any keto-friendly sweetener.
They freeze beautifully! Wrap individually and store up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Keto, Halloween
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: black cat keto cupcakes, halloween keto dessert, low carb chocolate cupcakes, keto cupcakes recipe