Flourless & Low Carb Chocolate Cupcakes
Deliciously flourless and low carb chocolate cupcakes made with just a few simple ingredients.. doesn’t get much better!
It’s very rich and holds several similarities to a brownie in terms of texture and taste. YUM! Finding the perfect ratio of eggs to chocolate was one of the most difficult parts of this beauty. Adding just a little too many eggs can make it taste a bit eggy. I don’t know about you, but that’s not what I look for in a cupcake!
I made it just sweet enough to bring out the chocolate without having it compete with the chocolate punch I was going for.
Feel free to switch out the cream cheese frosting for buttercream frosting, fruit or a low carb powdered sugar. In terms of toppings, the options are endless!
Make it at home
- Baking Chocolate Alternative – Baker’s Unsweetened Chocolate
- Sweetener – Swerve Sweetener
Chocolate Cupcakes with Cream Cheese Frosting - Low Carb
Prep time
Cook time
Total time
Author: Andres Regalado
Recipe type: Dessert
Serves: 12
Ingredients
- For cupcakes:
- 8 oz unsweetened chocolate
- 1½ cups low carb sweetener (such as Swerve)
- 3 oz butter
- 5 large eggs
- 1 teaspoon vanilla extract
- For frosting:
- 8 oz cream cheese
- 1 cup sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350. Line a standard (12 wells) muffin/cupcake pan with liners.
- In a saucepan over low, melt butter and chocolate together.
- Whip eggs using a mixer at high speed. After 2-3 minutes, add sweetener ¼ cup at a time while continuing to mix. Whip the mixture at high speed until the mixture thickens and lightens in color (3-5 minutes).
- Combine chocolate and egg mixture, gently and slowly.
- Divide the batter evenly between the cupcake liners and bake for about 15 minutes, or until a thin tooth pick inserted into the center of the largest cupcakes comes out clean. Let cool.
- While the cupcakes are cooling start on frosting: using an electric mixer beat cream cheese, sweetener and vanilla extract. Beat on high until the frosting is well combined and becoming light and fluffly (2-3 minutes).
Notes
Serving size: 1 cupcake (Total recipe makes about 9 servings)
Protein 8.22g, Cals 292, Fat 21.88g, Carbs 8.00g, Fiber 5.33g — NET CARBS: 2.67g
Protein 8.22g, Cals 292, Fat 21.88g, Carbs 8.00g, Fiber 5.33g — NET CARBS: 2.67g
they look yummy!
They were yummy!!
You said the trick is to get the right amount of egg in the recipe. For the five eggs – medium? Large? Extra large? Can’t wait to try these out. Husband has diabetes and this sounds like a PERFECT solution to no birthday cake.
Thanks!
Wow, I made these the other night using Splenda as the sweetener and they were AWFUL! So bitter! I just read online that you should not use Splenda when baking with chocolate – that it comes out bitter. I won’t be making that mistake again. Unfortunately I cannot find Swerve in Canada =( Amazon.ca has it but it’s $100 for a bag! I wonder if erythritol would be ok instead??