Makes 12 cupcakes Calories 150 Prep Time 5 minutes Total Time 30 minutesMade with Splenda® Keto Sweetener
Ingredients
1 ½ cups blanched, superfine almond flour
¾ cup Splenda® Keto Sweetener
6 tablespoons unsweetened cocoa powder
½ teaspoon xantham gum
2 teaspoons baking powder
3 eggs
½ cup sour cream
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 tablespoon refined coconut oil, melted
Nutrition Info Per Serving
Serving Size: 1 cupcake
Net Carbs
4g
Calories
150
Total Fat
12g
Saturated Fat
3g
Cholesterol
60mg
Sodium
210mg
Total Carbs
18g
Dietary Fiber
2g
Sugars
1g
Added Sugars
0g
Protein
5g
Contains 12g Erythritol
Instructions
Preheat oven to 350ºF. Line 12-count cupcake tin with silicone, foil, or paper cupcake liners. If using foil or paper liners, spray them with nonstick cooking spray
In a small bowl whisk together dry ingredients: almond flour, Splenda Keto Sweetener, cocoa powder, xantham gum, and baking powder. Set aside.
In a medium bowl, whisk together eggs, sour cream, vanilla extract and salt until well-blended.
Add the dry ingredients to the bowl of wet ingredients, and, using a wooden spoon or spatula, stir together until combined, about 30 strokes. Fold in melted coconut oil.
Divide batter evenly among the 12 cupcake cups, and bake 20 – 24 minutes. When they are finished, cupcakes will have a crackly appearance on top, and they will yield to gentle pressure when touched. Remove and let cool completely.
Add a Keto frosting, and enjoy!
Note
Xantham gum helps the cupcakes stay moist and chewy
Keto Chocolate Cupcakes store well in an air-tight container for 2 days.
