These low carb cupcakes may be just what you needs when you are missing a little sweet baking or need to take something to a friends house.
Low Carb Cupcakes
I’ve mentioned it 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.
Don’t go for gluten free baking mixes or gluten free goods as these are generally highly processed and incredibly high in carbs. They are stripped of any nutrition then fortified again. 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.
Low carb cupcakes are a little bite sized of chocolate heaven. Sugar & grain free.Click To TweetOur 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.
Low Carb Cupcakes
Who doesn't love chocolate low-carb cupcakes? Perfect portion control sized treats.
Ingredients
- 110 g butter melted
- 2 tbsp granulated sweetener of choice or more, to your taste
- 3 eggs - medium
- 25 g cocoa unsweetened
- 100 g almond meal/flour
- 100 g desiccated/shredded coconut unsweetened
- 2 tsp baking powder
- 2 tsp 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.
-
- Bake In Silicon Cases
-
- Wheat Free, Gluten Free
-
- Low Carb Cupcakes
Low Carb Cupcakes With Chocolate Cream Cheese Frosting
Chocolate Low Carb Cupcakes
100 Top Tips For Beginners
As a newsletter subscriber bonus, you receive my 100 Low-Carb Top Tips For Beginners eBook. You'll get tips, guides, support, discounts and be part of my wonderful email community. You also are agreeing to our Privacy Policy
Mandy says
This was delicious, hubby also loved it. Batter is more dry but doesn’t taste dry when baked. Thanks.
Irina says
Hey! 100 gr of coconat flakes? How thick shoul be before baking? Because mine is rock hard :)))
Libby www.ditchthecarbs.com says
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?
Terri says
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?
C.J. says
https://www.google.com/search?q=100+grams+to+cups&oq=100+g&aqs=chrome.2.69i57j0l5.10071j0j7&sourceid=chrome&ie=UTF-8
Sue says
You can click on US measurements and it converts them
Evelyn says
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.
Libby www.ditchthecarbs.com says
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.
Anu says
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!
Libby www.ditchthecarbs.com says
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”.
Gillian says
Are these good to freeze?
Mark says
Wow these are amazing, just finished baking these with my 2yo.
Libby www.ditchthecarbs.com says
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 🙂
Maria says
Where could I buy psyllium husk?
Libby www.ditchthecarbs.com says
Take a look at this page, it will show you everything I use.
Sharan says
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
Libby www.ditchthecarbs.com says
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.
uniqueness56lison says
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.
Libby www.ditchthecarbs.com says
Maybe try my carrot cake or lemon cake instead. They would be great alternatives.
Jen says
why not buy carob powder…. a lot of people use carob as a substitute for chocolate.
Tash says
Do you use desiccated coconut or coconut flour ?
Libby www.ditchthecarbs.com says
Desiccated (or shredded) coconut. No coconut flour in this recipe. I hope you like them 🙂
jayne maxwell says
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….
Libby www.ditchthecarbs.com says
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! 🙁
Brian says
Am I reading this right? This is .1 net carbs?
Libby www.ditchthecarbs.com says
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 🙂
mummy do it says
Thanks for sharing this on the Sweet NZ September link-up. 🙂
Amanda @ MoveLoveEat says
These look lovely Libby. What do you use in the icing? Just cream cheese and cocoa powder?
Libby www.ditchthecarbs.com says
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. 🙂
Tekesha says
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 🙂
Marilyn Schroeder says
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.