Yesterday was my birthday. I am 37 years young. I had an amazing day. Jon got me the most amazing present ever. He got me a mint great Electra Cruiser, equipped with a basket and a bell. I have wanted a cruiser for years and I am so, so happy! I took it for a spin around the block with our pup Bella in the basket. She loved it. As did I. Since I am 100% dedicated to this journey, I stayed on plan with my food all day. We cooked a lovely dinner at home, enjoyed a couple of low carb libations and even saved room for this sweet treat. If felt so great at the end of the day to know that celebrating does not have to equal a binge. I ended my day with a full heart and a happy tummy.
Note: I realize that cupcakes normally call for frosting, but the gooeyness of these, combined with the melty chocolate chips just screamed cupcake to me and not muffin. This recipe was inspired by a recipe from the lovely and talented Carolyn at All Day I Dream About Food
Check out some of my other favorite low carb chocolate recipes:
- Keto Flourless Chewy Double Chocolate Chip Cookies
- Chocolate Peanut Butter Keto No Bake Cookies
- Chocolate Peanut Butter Bars
- Low Carb Chocolate Mason Jar Ice Cream
- Flourless Chocolate Peanut butter Cake
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Low Carb Chocolate Mocha Cupcakes
- Yield: Makes 9 Cupcakes 1x
Description
Each cupcake has just under 5 net carbs (Depending on the brand of sugar free chocolate chips used)
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup organic cocoa powder
- ¼ cup granular erythritol (I use this brand)
- 2 teaspoons aluminum free baking powder
- 3 large eggs
- ½ cup coconut milk
- 2 teaspoon coffee extract (I use this brand)
- 1 teaspoon pure vanilla extract (I use this brand)
- ¼ cup salted grass fed butter, melted
- ¼ cup sugar free chocolate chips
Instructions
- Preheat oven to 350° Use a silicone muffin pan, or line a muffin tin with paper muffin cups.
- To a large mixing bowl, add the almond flour, coconut flour, cocoa powder, Swerve, and baking powder. Whisk to combine, making sure that the baking powder is well blended and not clumped.
- In a separate mixing bowl, whisk the eggs. Then, mix in coconut milk, coffee extract, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients, mixing as you pour. Mix until well combined.
- Stir in chocolate chips, saving some to sprinkle on top of the cupcakes.
- Spoon mixture into prepared muffin cups. Top with remaining chocolate chips.
- Bake for 20 minutes or until the tops are firm. Allow cupcakes to cool in the tin, on top of a cooling rack.
Notes
If you are using unsalted butter, add ¼ teaspoon salt to dry ingredients.
Nutrition
- Serving Size: 1 Cupcake
Anu says
Oh wow, these are AMAZING! I used 1/4 cup erythritol + 1/4 tsp monk fruit sweetener, and brewed a small, strong shot of espresso instead of the coffee extract as I didn't have any. I also used about 8 tbsp of double cream instead of the 1/2 cup of almond milk, again, as I didn't have any! And I figured that I should use a little less double cream because of the extra fluid in the espresso. And finally, I used my own homemade keto chocolate chips (100% chocolate + powdered erythritol), and, well, what can I say, if I hadn't promised to take these cupcakes to work tomorrow, I could've probably eaten the entire batch instead of the half I shared with my partner! Thank you SO much for this, I am going to make these all the time!
Anu says
Sorry that should be "6 tbsp of double cream", not 8 🙂
Sarah says
I wonder why mine are darker than yours?
I also felt they were a little dry, I may have cooked them too long.
The flavor is wonderful.! It’s nice to have low carb chocolate options!!
Debbie Davis says
Would it be ok to add a scoop of chocolate protein powder and if so would it require adding more liquid?
Peace Love and Low Carb says
Personally I haven't tried it. If you do, please report back and let us know how it turns out.
Toni says
Do you know if you can you sub coconut palm sugar one-to-one for Swerve? Also, maybe coconut oil instead of the butter (as I can't have butter)? Thanks for your thoughts on this... these look so close to something I can try with slight modification! ????
Peace Love and Low Carb says
Yes, you can use a 1 to 1 substitution ratio.
philis says
THANK YOU for the recipe. We liked the cupcakes A LOT!
As the sweetener I used mostly stevia with some erythitol.
Elizabeth says
I love your recipes but I haven't yet broken my grocery budget for Swerve--I know it counteracts carbs, but what do you think the carb count would be using Splenda instead? (When Aldi starts carrying something like Swerve, I'll be using it--until then, it's sucralose for me!)
Hang in there--you'll get back to where you want to be in no time!
Wendy says
Do you think this would work with almond milk instead of coconut milk? Or would that change the flavor too much?
Peace Love and Low Carb says
Yes, you could totally use almond milk and it would be delicious
Desi says
And happy birthday!!