Would you like to surprise your friends and family with a delicious festive dessert that is both sugar free, gluten free ánd grain free? Do you love chocolate?
Treat yourself to these Keto Chocolate Cupcakes!
You can serve them as muffins or top them with freshly whipped (coconut) cream, raspberries and cacao nibs or dark chocolate chips.
The recipe is made with almond flour (instead of traditional wheat flour) in our Philips Airfryer XXL. It makes the crispiest vegetable fries and grilled chicken, but it’s also great for baked goods. You can use it for frying, grilling, roasting and baking. It fits up to 12 cupcakes!
The chocolate cupcakes are really easy to make, just mix the ingredients, spoon into muffin cups and bake until cooked through but still moist :) Silicone baking cups work really well. You can also grease muffin tins with a generous amount of butter or coconut oil so the cupcakes don’t stick to the muffin pan, or line them with baking paper (or cupcake paper liners).
Once the cupcakes are ready, you’ll probably want to devour them right away… No harm in eating one as a test cake ;-) but make sure to leave the other cupcakes to cool for at least 15 minutes so they can firm up. The cooler the cupcakes, the firmer they will be. If you serve them hot, they would be too crumbly and the whipped cream on top would just melt.
You can use full-fat whipping cream or coconut cream as a vegan dairy free alternative (I use ‘coconut whipping cream’ from Amaizin). If you like dark chocolate, you can also add finely chopped cacao nibs on top. They have a nice crunch and bitter chocolate flavor.
Enjoy the chocolate cupcakes and I wish you a very merry Christmas and a happy New Year!
See you in 2021 :)
The Best Keto Chocolate Cupcakes | Sugar Free, Gluten Free, Low Carb
- Melt the butter (or extra virgin coconut oil) on low heat.
- Mix the dry ingredients in a bowl: almond flour, keto sweetener, cacao powder, baking powder and sea salt.
- Whisk the eggs in a second bowl with the almond milk, melted butter (or extra virgin coconut oil) and apple cider vinegar.
- Mix the dry and wet ingredients into a smooth dough.
- Spoon the dough into eight (silicone) baking cups.
- Set the airfryer to 160°C (320°F) and bake for 25 minutes. Insert a fork or toothpick in the center to check if the cupcakes are ready. It should come out clean. If not, bake for another 5 minutes or longer.
- Gently remove the cupcakes from the baking cups and leave to cool (preferably on a wire cooling rack) for at least 15 minutes. The cooler the cupcakes, the firmer they will be. If desired, garnish with freshly whipped (coconut) cream, raspberries and finely chopped cacao nibs or dark chocolate pieces (at least 92% cacao for keto).
JULIE’S TIPS & TRICKS:
- Want to make the cupcakes in a regular oven? Preheat the oven at 350°F and bake for 30 minutes. Don’t put the cupcakes too close to the grill so the top doesn’t burn.
- These chocolate cupcakes will keep up to 5 days in the fridge. You can also freeze them but they lose a lot of their moisture.
Now I would love to hear from you!
What is your favorite dessert or baked good?
Would you like to see more sugar free desserts and sweet keto treats on the blog?
Let me know in the comments.
Nutritional value (per cupcake, no toppings)
Carbohydrates 3.8 g (without polyols from keto sweetener), Protein 9.8 g, Fats 21.7 g, Calories 262.7 kcal