KETO CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 350°F (180°C).
- Line a cupcake pan with 12 paper liners and set aside.
- In a large mixing bowl, combine the almond flour, cocoa powder, salt, and baking soda. Add in the melted coconut oil, maple-flavored syrup, and gently crack the eggs in. Whisk well to combine.
- Stir in the sugar-free chocolate chips.
- Spoon the batter evenly into your paper liners.
- Bake for 15 to 17 minutes or until the center is set.
- While the cupcakes bake, let's prepare the frosting.In a mixing bowl, add the cream cheese, softened butter, powdered erythritol, vanilla extract, and heavy cream.
- Using a hand mixer, beat until smooth and creamy.
- Reserve half of the frosting in a small bowl.
- Add cocoa powder to the remaining frosting, and mix until well incorporated. You should now have both vanilla and chocolate frosting, to make everybody happy!
- Once the cupcakes are done, remove from the oven and let them cool for 5-10 minutes.
- Transfer the frosting to a piping bag and pipe a swirl onto each cupcake.
- Pipe some of the cupcakes with chocolate frosting, others with vanilla, and a few with both chocolate and vanilla, just for fun!
Nutrition Facts : ServingSize 1 cupcake, Calories 324 kcal, Carbohydrate 14 g, Protein 8 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 223 mg, Fiber 3 g, Sugar 6 g
KETO CHOCOLATE CUPCAKES
Rich and decadent chocolate cream cheese frosting on top of moist keto chocolate cupcakes will be your favorite keto dessert.
Provided by Taryn
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 F and spray muffin tins with oil.
- In a large bowl mix the dry ingredients - coconut flour, almond flour, cocoa powder, sweetener, baking powder and the pinch of salt- until all the ingredients are fully incorporated.
- Add the eggs, unsweetened almond milk, butter, and vanilla extract. Mix for 2-3 minutes until fully incorporated.
- Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
- Bake for 25 minutes, stick a toothpick into the center of one cupcake to make sure cupcakes are done (they are done if it comes out clean).
- Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes.
- While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
- Add the sweetener, cocoa powder, vanilla extract, continue mixing until thick and creamy.
- Frosting should be creamy, but not runny. If the frosting it's too dense add the tablespoons of almond milk one by one.
- Once you achieve the desired consistency, fill a piping bag with the frosting.
- Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
- Storage the cupcakes in a container with a lid.
Nutrition Facts : ServingSize 1 cupcake, Calories 237.9 kcal, Carbohydrate 8.8 g, Protein 7 g, Fat 20.7 g, SaturatedFat 9.8 g, Cholesterol 97.9 mg, Sodium 145.9 mg, Fiber 4.3 g, Sugar 1.8 g, TransFat 0.2 g, UnsaturatedFat 5.3 g
ULTIMATE KETO CHOCOLATE CUPCAKES
This keto cupcake recipe makes the most decadent and moist low-carb chocolate cupcakes. These almond flour cupcakes are perfect for birthday parties or any other occasion. This recipe is low-carb, keto, banting, Atkins, gluten-free, diabetic diet-friendly.
Provided by Harper
Categories Dessert
Time 37m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
- In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
- Add melted butter to dry ingredients. Stir to combine.
- Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
- Evenly spoon the batter into each cupcake liner until about ¾ full.
- Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 cupcake, Calories 192 kcal, Fat 17 g, Cholesterol 72 mg, SaturatedFat 4 g, Fiber 3 g, Sugar 2 g, Carbohydrate 6 g, Sodium 152 mg, Protein 7 g, UnsaturatedFat 11 g
GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES
My husband loves butterscotch and caramel in every form and shape, so I was happy to find a new kind of butterscotch chocolate which I bought him. Unluckily it turned out to be the worst butterscotch chocolate I ever had the misfortune to buy, so I invented this to use it up. You need not buy the worst butterscotch chocolate you can find. You may use any kind you like ;-) In fact the butterscotch chocolate thing and the amaretto are the only "bad" ingredients. If you have no amaretto liqueur or don't want to use it, you can use almond syrup or almond essence instead.
Provided by Mia in Germany
Categories Dessert
Time 40m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F (320° F when fan assisted).
- Cream cheese filling:.
- chop butterscotch chocolate (if you don't use chips).
- dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
- stir in cream cheese until creamy.
- stir in maple syrup.
- stir in chopped chocolate.
- chocolate batter:.
- combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
- beat egg whites until stiff peaks form, set aside.
- in a double boiler, melt chocolate and butter.
- in a seperate bowl, cream egg yolks and agave nectar.
- stir amaretto into melted butter-chocolate mix.
- cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
- stir dry ingredients into that cream.
- fold in egg whites.
- line six cupcake cups with paper liners.
- divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
- fill one dollop of cream cheese filling on top of each portion.
- cover with the second half of the chocolate batter.
- bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
- Immediately remove the cakes from the cups and let cool on a rack.
- You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.
Nutrition Facts : Calories 169.8, Fat 14.6, SaturatedFat 8.6, Cholesterol 93.7, Sodium 149, Carbohydrate 9.1, Fiber 1.6, Sugar 4.2, Protein 4.2
CHOCOLATE CREAM CHEESE CUPCAKES
These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.
Provided by Nan in Ontario
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine first four ingredients.
- Add chocolate chips and set aside.
- Mix remaining ingredients well.
- Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
- Drop a large spoonful of cheese mixture on top.
- Bake at 350 for 20 to 25 minutes.
GLUTEN-FREE VANILLA CUPCAKES
Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
LOW CARB CHEESECAKE CUPCAKES
Make and share this Low Carb Cheesecake Cupcakes recipe from Food.com.
Provided by Tammy1893
Categories Cheesecake
Time 1h
Yield 1 cupcake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Beat together until smooth; cream cheese, splenda, vanilla and eggs.
- Fill foil baking cup 2/3 full, bake for 35 minutes.
- Remove from oven, let stand for 5 minutes.
- Mix sour cream, splenda and vanilla.
- Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
- Remove from oven and cool then add a teaspoon of the jam.
- Enjoy.
Nutrition Facts : Calories 283.7, Fat 25.2, SaturatedFat 13.8, Cholesterol 149.9, Sodium 227.3, Carbohydrate 8.6, Sugar 7.5, Protein 6.4
ULTRA MOIST CHEESE CUPCAKES
These cupcakes are my kids favorite snack to bring in their lunch boxes. They are so good that even the teachers would write me a letter requesting the recipe. Enjoy!
Provided by shygirl
Categories Dessert
Time 45m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, baking powder and salt.
- In a medium bowl, beat butter, sugar, eggs and extract.
- Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
- Add in grated Velveeta and blend well.
- Put in muffin cups 3/4 cup full only.
- Top with grated cheddar cheese.
- Bake in 350 oven for 20-25 minutes.
- Stays moist for 1 week in room temperature (covered in tight lid container).
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