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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Low Carb Chocolate Cupcakes

    Published: Aug 13, 2014· Modified: Apr 22, 2022· By Libby Jenkinson May contain affiliate links.

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    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    low carb cupcakes | ditchthecarbs.com

    These low carb cupcakes may be just what you need when you are missing a little sweet baking or need to take something to a friend's house.

    low carb cupcakes | ditchthecarbs.com

    Quick And Easy Chocolate Cupcakes

    I've mentioned before that I don't make cakes and sweet treats as often as I used to. I feel it is part of the ethos of going low carb that I don't want to find replicas of what we are actually trying to give up, but sometimes, it is nice to have low carb cupcakes as an available alternative.

    What's wrong with gluten-free flour?

    Don't buy gluten-free baking mixes or gluten-free goods as these are generally high in starch, highly processed and incredibly high in carbs. They are stripped of any nutrition then fortified. Gluten-free products are mainly based on rice flour, potato flour or tapioca starch.

    Gluten-free products are a billion-dollar industry. It is so much cheaper and easier to just go grain-free, and it is far, far more nutritious.

    Easy grain-free (and gluten-free) cakes

    Our favourite cake has to be my Low Carb Lemon Coconut Cake, because the desiccated coconut gives it a lovely texture. It is not stodgy, doughy or crumbly. I used that recipe as the basis of these low carb cupcakes.

    These chocolate low carb cupcakes have no added sugar, wheat-free, grain-free so gluten-free, and easy to make.

    Top them off with some chocolate cream cheese frosting and some walnut pieces.

    chocolate cupcakes on a wore cooling rack

    Low Carb Chocolate Cupcakes Recipe

    Please rate this recipe.

    3.3 from 12 votes
    Servings: 12
    NET carbs: 2.2g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Category: Cakes and desserts
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    Who doesn't love chocolate low-carb cupcakes? Perfect portion control sized treats.

    Calculate ingredients

    Adjust servings: 12
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    Ingredients

    • 110 g (1 stick) butter melted
    • 2 tablespoon granulated sweetener of choice or more, to your taste
    • 3 eggs - medium
    • 25 g (¼ cup) cocoa powder (unsweetened) unsweetened
    • 100 g (1 cup) almond meal/flour
    • 100 g (1 cup) desiccated/shredded coconut unsweetened
    • 2 teaspoon baking powder
    • 2 teaspoon psyllium husk

    Instructions

    • Melt the butter and stevia in the microwave for 20 seconds to soften.
    • Add the eggs one at a time and mix.
    • Mix in all the other ingredients,
    • Allow the low carb cupcake mixture to stand for 5 minutes while the psyllium husk swells and absorbs the liquid.
    • Divide the mixture between 12 cupcake cases and press gently, smoothing out the top with the back of a spoon.
    • Bake at 180C for 10-12 minutes.
    © Copyright Ditch The Carbs
    Nutrition Facts
    Low Carb Chocolate Cupcakes Recipe
    Amount per Serving
    NET carbs
     
    2.2
    g
    Total Carbohydrates
     
    5.8
    g
    2
    %
    Fiber
     
    3.6
    g
    15
    %
    Sugar
     
    1.1
    g
    1
    %
    Protein
     
    4.2
    g
    8
    %
    Fat
     
    17.7
    g
    27
    %
    % Daily Value*
    -
    Calories
    186
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

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    Low Carb Cupcakes With Chocolate Cream Cheese Frosting

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    Chocolate Low Carb Cupcakes

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Mandy

      July 03, 2018 at 7:52 pm

      This was delicious, hubby also loved it. Batter is more dry but doesn't taste dry when baked. Thanks.

      Reply
    2. Irina

      June 15, 2018 at 9:08 pm

      Hey! 100 gr of coconat flakes? How thick shoul be before baking? Because mine is rock hard :)))

      Reply
      • Libby www.ditchthecarbs.com

        June 18, 2018 at 3:11 pm

        These are fairly solid cupcakes, but yum. The coconut can vary so much in the moisture content, so I wonder if you need to add an extra egg to lighten them?

        Reply
    3. Terri

      June 06, 2017 at 5:44 am

      Well darn. I think these look so good but I am befuddled by the recipe. I am in the USA and most recipes I see have measurements by cup, tsp, tbsp, etc. And my temps are in Fahrenheit. Any recommendations on a translator?

      Reply
      • C.J.

        July 06, 2017 at 7:53 am

        https://www.google.com/search?q=100+grams+to+cups&oq=100+g&aqs=chrome.2.69i57j0l5.10071j0j7&sourceid=chrome&ie=UTF-8

        Reply
      • Sue

        August 02, 2018 at 8:30 pm

        You can click on US measurements and it converts them

        Reply
    4. Evelyn

      April 18, 2017 at 11:00 pm

      Hi Libby can extra almond flour be subbed for the dessicated coconut and, if so, would I need to add an extra egg to bind the mixture? Thanks.

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2017 at 11:36 am

        I'm afraid that would be another recipe entirely, with too many variables and substitutions. This is a great article to read on low carb flours. Unfortunately they cant be substituted 1:1 easily.

        Reply
    5. Anu

      March 22, 2017 at 10:15 pm

      I tried this today...my 'batter' was dry and a bit crumbly unlike a regular cupcake batter..sorry I'm quite new to lchf baking...are you supposed to get a flowy batter or does this sound about right ? I seem to have got the measurements of the ingredients correct. TIA!

      Reply
      • Libby www.ditchthecarbs.com

        March 23, 2017 at 1:31 pm

        It should be a little thicker than a normal cake batter. Sometimes with low-carb flours, you may need to add an extra egg. Eggs help the the binding, air and structure that gluten would once have given the recipe. This is my guide to using low-carb flours. It might explain a few things. Once you have been low carb for a while, it becomes the "new normal".

        Reply
    6. Gillian

      September 05, 2016 at 11:27 pm

      Are these good to freeze?

      Reply
    7. Mark

      September 04, 2016 at 1:34 am

      Wow these are amazing, just finished baking these with my 2yo.

      Reply
      • Libby www.ditchthecarbs.com

        September 05, 2016 at 10:15 am

        The comments I especially love receiving, are those that tell me that children are making my recipes - seriously, it makes me smile each and every time. Thank you 🙂

        Reply
    8. Maria

      March 24, 2016 at 11:29 pm

      Where could I buy psyllium husk?

      Reply
      • Libby www.ditchthecarbs.com

        March 29, 2016 at 9:52 am

        Take a look at this page, it will show you everything I use.

        Reply
    9. Sharan

      March 22, 2016 at 5:26 am

      Hi Libby! I'm really keen to try this out but quick question- are psyllium husk and psyllium husk powder the same thing?! If not, which should I use for this recipe?

      Thanks,

      Sharan

      Reply
      • Libby www.ditchthecarbs.com

        March 22, 2016 at 11:28 am

        I've just had a look in my pantry and mine are just plain psyllium husk, like little flakes, definitely not a powder. Here is a page where I show everything I use in my pantry.

        Reply
    10. uniqueness56lison

      July 23, 2015 at 12:11 pm

      Hi Love your recipes. I have a food allergy to chocolate and I am wondering what I can use in place of it in your cake recipes. Thanks in advance.

      Reply
      • Libby www.ditchthecarbs.com

        July 24, 2015 at 10:10 am

        Maybe try my carrot cake or lemon cake instead. They would be great alternatives.

        Reply
      • Jen

        August 21, 2017 at 3:20 pm

        why not buy carob powder.... a lot of people use carob as a substitute for chocolate.

        Reply
    11. Tash

      May 31, 2015 at 1:10 pm

      Do you use desiccated coconut or coconut flour ?

      Reply
      • Libby www.ditchthecarbs.com

        June 01, 2015 at 3:44 pm

        Desiccated (or shredded) coconut. No coconut flour in this recipe. I hope you like them 🙂

        Reply
    12. jayne maxwell

      February 26, 2015 at 5:48 am

      how do you convert grams to cups? I looked up conversions, but there are different amounts depending on if its flour, sugar, etc... not sure where the coconut and almond meal would fit in....

      Reply
      • Libby www.ditchthecarbs.com

        February 26, 2015 at 5:09 pm

        Not easily which is why I use metric weights to be accurate, because a cup of coconut flour will weigh differently for a cup of whole almonds. I use metric as most people tell me they use electric scales to convert. It is something I really must incorporate both into my recipes. Help! 🙁

        Reply
    13. Brian

      September 18, 2014 at 5:24 am

      Am I reading this right? This is .1 net carbs?

      Reply
      • Libby www.ditchthecarbs.com

        September 18, 2014 at 9:40 am

        I have just checked and found 2 errors in MyFitnessPal so have amended it now. They had the coconut and almonds total carbs showing net carbs, so it didn't add up. Thanks for pointing it out 🙂

        Reply
    14. mummy do it

      September 12, 2014 at 7:30 pm

      Thanks for sharing this on the Sweet NZ September link-up. 🙂

      Reply
    15. Amanda @ MoveLoveEat

      August 14, 2014 at 1:46 pm

      These look lovely Libby. What do you use in the icing? Just cream cheese and cocoa powder?

      Reply
      • Libby www.ditchthecarbs.com

        August 14, 2014 at 2:35 pm

        Ha ha Amanda, you bet me to it. I ran out of time yesterday to add the Chocolate Cream Cheese Frosting recipe, so it is up now. 🙂

        Reply
    16. Tekesha

      August 13, 2014 at 10:56 pm

      Woah, jinx! I just somewhat reluctantly posted a lchf pizza recipe on my site for the same reasons (not all that fond of the mindset behind lookalike foods, but it's nice to have them occassionally). These look great! Thanks for sharing 🙂

      Reply
    17. Marilyn Schroeder

      August 13, 2014 at 2:09 pm

      I agree that while it's great to have some handy 'go to' recipes for special occasions, assuming one can eat these freely when going #LCHF is a recipe (excuse the pun) for stalled weight loss and perhaps poor blood sugar management.

      Reply

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    I'm Libby Jenkinson, MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners. READ MORE→

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