Keto Chocolate Cupcakes Recipe

Keto Chocolate Cupcakes Recipe – Easy Low Carb Cupcake Dessert with 4 ingredients. With the video tutorial.

Keto Chocolate Cupcakes

There are only 4 ingredients in these easy keto chocolate cupcakes. And the batter comes together really quickly using just a food processor.

Low Carb Cupcake Ingredients

4 Ingredients for the cupcakes in the food processor

Here are the 4 ingredients you’ll need to create these cupcakes:

Almonds – use whole, blanched almonds. Which are almonds that are skinless. (Like these on Amazon.)

I like to lightly toast my almonds in a frying pan to give the cupcakes a full, roasted flavor.

Low Carb Chocolate – use 85% or 90% dark chocolate which is low in sugars. I went for a block I found at ALDI, but you could also use indulgent Lindt too. (Here it is on Amazon.)

Eggs – 3 eggs are needed to bind the cupcakes together.

Stevia – is my sweetener of choice. Feel free to use whatever sweetener you usually include in your diet. And, as little or as much depending on how sweet you’d like your cupcakes to be.

You can enjoy these cupcakes as they are or topped with whipped cream or keto cream cheese frosting.

7 Ounces/200g Blanched Almonds
7 Ounces/200g Low Carb Chocolate
3 Eggs
1/3 to 1/2 Cup Stevia

Preheat the oven to 350F/180C and line a 12 hole cupcake tin with cupcake liners.
Heat a large frying pan and briefly toast the almonds until they are starting to lightly brown.
Move the almonds to a bowl to cool.
Once the nuts have cooled, pour them into a food processor.
Chop the chocolate and add to the food processor.
Crack the eggs over the nuts and chocolate.
Add the stevia, to taste.
Blend the ingredients together to create a dense cupcake batter.
Once you have a smooth cupcake batter, drop 1-2 tablespoons of the batter per cupcake into the prepared cupcake tin.
Place into the preheated oven for 20 to 25 minutes or until golden and done.
Remove from the oven and enjoy once cooled.