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Title: The Best Low Carb Chocolate Cupcakes
link : The Best Low Carb Chocolate Cupcakes

The Best Low Carb Chocolate Cupcakes

It's been about 4 months since I've been home, and my dad is still living off baked goods from the freezer. Tonight I treated him to chocolate cupcakes right out of the oven (his absolute favorite)! You'll notice there's fewer cupcakes in the iced picture than in the pans. I'll let you guess what happened to the other...ten??? These cupcakes are dad approved, or to quote "the best thing I've eaten since you were home last."

Also, if you don't eat dairy, you can make this recipe dairy free quite easily by subbing the melted butter for melted coconut oil (and adding a tad more salt). For the icing, you can sub the butter with whipped coconut cream.

Ingredients:

Cake

1 cup coconut flour

2 tbsp almond flour

3/4 cup unsweetened cocoa powder

1/2 cup granulated Swerve

2 tsp Whole Earth monk fruit juice concentrate (Note: if you are using another sweetener instead of this one, you will likely need much more, as monk fruit is very sweet)

2 tsp baking powder

2 tsp baking soda

8 eggs

1/2 cup (1 stick) melted butter

13.5 oz (1 can) coconut milk

1/2 cup brewed coffee

1 tbsp vanilla

Icing

1.5 cups (3 sticks) butter, softened

1.5 cups powdered Swerve

2 tsp Whole Earth monk fruit juice concentrate (Note: if you are using another sweetener instead of this one, you will likely need much more, as monk fruit is very sweet)

1 tbsp vanilla

Food coloring (optional)

Instructions:

1) Pre-heat oven to 350 degrees.

2) Mix together all cake ingredients.

3) Place cupcake liners in 24 cupcake pans slots. Fill slots about 2/3 of the way full with cupcake batter.

4) Cook in the oven for about 24 minutes or until done.

5) Let cupcakes cool.

6) (optional) Once cool, ice the cupcakes. 

7) Enjoy, and feel free to post pictures or comments on Caroline's Keto Kitchen Facebook page.

Picture Instructions:

Nutrition Facts:

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