These Low Carb Chocolate cupcakes with Low Carb Strawberry Buttercream is one of my favorite low carb chocolate cupcakes recipe to make. They are perfectly fluffy like a cupcake should be with smooth and flavorful sugar-free strawberry frosting.
Chocolate Low Carb cupcakes with Low Carb Strawberry Buttercream
One of my favorite sweet treats is cupcakes. I love that they are personal sized and I don’t have to share said cupcake.
The best thing about them is they have an amazing cupcake texture, so you do not feel like you are eating something weird. You get the full cupcake experience without all the sugar and carbs!
If you are eating low carb and wanting a chocolate cupcake, THIS is the recipe you want to use! Seriously it is the BEST Low Carb chocolate cupcake recipe ever!
For these chocolate Low Carb cupcakes I made Sugar Free Strawberry buttercream frosting, but you can use a different frosting on top if you want to. Check out the other great Sugar free frosting recipes that pair well with these low carb chocolate cupcakes.
- Sugar free Chocolate buttercream frosting
- Keto Cream Cheese Frosting
- Sugar Free Strawberry Frosting
- Keto Vanilla Buttercream
- Sugar free caramel Frosting
Chocolate Covered Strawberry Low Carb Cupcakes Ingredients
- Keto Chocolate cupcakes
- Keto Strawberry Buttercream Frosting
Low Carb Chocolate Cupcake Ingredients
- almond flour
- coconut flour
- baking soda
- baking powder
- salt
- butter
- xanthan gum
- granulated stevia or granulated monkfruit
- eggs
- egg whites
- vanilla extract
- liquid stevia or liquid monkfruit
- heavy cream
- apple cider vinegar
- sugar-free chocolate chips, my personal go to is Lily’s chocolate chips.
Low Carb Strawberry Buttercream Ingredients
- fresh strawberries
- butter
- heavy cream
- vanilla extract
- swerve confectioners or monkfruit confectioners
How to Make Chocolate Low Carb Cupcakes
Preheat your oven to 350 degrees.
In a mixing bowl mix the almond flour and coconut flour till mixed well. Next add in the baking soda, baking powder, xanthan gum, and salt. Set the bowl aside.
In another mixing bowl mix the butter and the granulated stevia with a hand mixer.
Once your butter and granulated stevia are mixed well, add in your eggs and egg whites one at a time.
Mix well with your hand mixer.
Add in your heavy cream to the egg, butter, and granulated stevia mixture and give it a little bit of mixing.
Then add in the apple cider vinegar and give it a little mixing.
Add in the vanilla and give it a little bit more mixing.
Add in the liquid stevia and give it a little more mixing.
Make sure everything is mixed well.
Slowly add the dry ingredients into the wet mixture. Do NOT over mix.
Melt your chocolate carefully in the microwave in thirty-second increments until the chocolate is melted, making sure to stir between every 30 seconds.
Carefully fold the chocolate into the cupcake batter until combined.
Line your cupcake pan with cupcake liners.
Using a cookie scoop, fill each of the 30 cupcake liners with the cupcake batter.
Bake at 350 for 18-20 minutes. Check them at the 18-minute mark with a toothpick to see if they are cooked.
The toothpick will come out clean if they are. If they are not cooked all the way thru put them back in for 2 minutes. DO NOT OVERBAKE!
Allow the cupcakes to cool for 15-20 minutes, while the cupcakes cool make your buttercream.
How to Make Sugar Free Strawberry Buttercream
Making Low carb strawberry buttercream frosting is just as easy as making normal homemade strawberry buttercream frosting.
Remove any stems from your strawberries and place them into a blender or food processor. Pulse them until all of the strawberry pieces have been pureed.
Place your butter and swerve in the bowl of your mixer. Mix them together on low speed until the sugar is incorporated.
Mix in the heavy cream, the vanilla extract, and strawberries.
Turn the mixer up to medium-high speed and continue mixing for 6-8 minutes until light and fluffy.
How to Assemble Low Carb Chocolate Covered Strawberry Cupcakes
If you are using a disposable pastry bag start off by cutting the tip off you bag wide enough to fit your piping tip in the hole.
Place your piping tip into your pastry bag.
Fill the pastry bag with your chocolate buttercream, making sure you do not overfill the bag.
Swirl the buttercream onto each chocolate cupcake by starting in the middle then swirling the tip around the whole top cupcake.
Looking for more Low Carb Desserts? Check these out!
- Low Carb Gingersnap cookies
- Chocolate covered Bacon
- Chocolate Avocado Pudding
- Sugar free Chocolate Peanut Butter Buckeyes
- Low Carb Chocolate Coconut Balls
- Chocolate Cake Chaffle
Low Carb Chocolate cupcakes with Low Carb Strawberry Buttercream
Ingredients
Chocolate Covered Strawberry Keto Cupcakes Ingredients
- Keto Chocolate cupcakes
- Keto Strawberry Buttercream Frosting
Keto Chocolate Cupcake Ingredients
- 3 cups almond flour
- 1 cup coconut flour
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1/3 teaspoon salt
- 3/4 teaspoon butter
- 1.5 teaspoon xanthan gum
- 1.5 cup granulated stevia
- 6 eggs
- 3 egg whites
- 3 teaspoon vanilla extract
- 6 squeezes liquid stevia
- 3/4 cup heavy cream
- 1.5 teaspoon apple cider vinegar
- 8 oz sugar-free chocolate chips
Keto Strawberry Buttercream Ingredients
- 1 cup fresh strawberries
- 1 cup butter
- 2 teaspoon heavy cream
- 1 teaspoon vanilla extract
- 1.5 cup swerve confectioners
Instructions
How to Make Chocolate Low Carb Cupcakes
- Preheat your oven to 350 degrees.
- In a mixing bowl mix the almond flour and coconut flour till mixed well. Next add in the baking soda, baking powder, xanthan gum, and salt. Set the bowl aside.
- In another mixing bowl mix the butter and the granulated stevia with a hand mixer.
- Once your butter and granulated stevia are mixed well, add in your eggs and egg whites one at a time.
- Mix well with your hand mixer.
- Add in your heavy cream to the egg, butter, and granulated stevia mixture and give it a little bit of mixing.
- Then add in the apple cider vinegar and give it a little mixing.
- Add in the vanilla and give it a little bit more mixing.
- Add in the liquid stevia and give it a little more mixing.
- Make sure everything is mixed well.
- Slowly add the dry ingredients into the wet mixture. Do NOT over mix.
- Melt your chocolate carefully in the microwave in thirty-second increments until the chocolate is melted, making sure to stir between every 30 seconds.
- Carefully fold the chocolate into the cupcake batter until combined.
- Line your cupcake pan with cupcake liners.
- Using a cookie scoop, fill each of the 30 cupcake liners with the cupcake batter.
- Bake at 350 for 18-20 minutes. Check them at the 18-minute mark with a toothpick to see if they are cooked.
- The toothpick will come out clean if they are. If they are not cooked all the way thru put them back in for 2 minutes. DO NOT OVERBAKE!
- Allow the cupcakes to cool for 15-20 minutes, while the cupcakes cool make your buttercream.
How to Make Sugar Free Strawberry Buttercream
- Remove any stems from your strawberries and place them into a blender or food processor. Pulse them until all of the strawberry pieces have been pureed.
- Place your butter and swerve in the bowl of your mixer. Mix them together on low speed until the sugar is incorporated.
- Mix in the heavy cream, the vanilla extract, and strawberries.
- Turn the mixer up to medium-high speed and continue mixing for 6-8 minutes until light and fluffy.
How to Assemble Low Carb Chocolate Covered Strawberry Cupcakes
- If you are using a disposable pastry bag start off by cutting the tip off you bag wide enough to fit your piping tip in the hole.
- Place your piping tip into your pastry bag.
- Fill the pastry bag with your chocolate buttercream, making sure you do not overfill the bag.
- Swirl the buttercream onto each chocolate cupcake by starting in the middle then swirling the tip around the whole top cupcake.
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