Chocolate Cupcakes

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I love how these cupcakes turned out. The best thing I can tell you is that my daughter, Katie, actually liked these. She only eats low carb when it’s a dead ringer for the “real” thing. These were very moist with a good flavor and texture. They were also nice and large. I only wish I had some left…

 

 

Low Carb Chocolate Cupcakes

8 ounces softened cream cheese

3 eggs (preferably room temperature)

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

1/4 cup Torani’s sugar-free chocolate syrup (or Hershey’s)

1/4 cup butter or coconut oil

1/4 cup almond milk

1 teaspoon vanilla extract

2 cups almond flour

1/2 cup powdered erythritol

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees and place 12 cupcake liners in a muffin pan. Mix almond flour, erythritol, cocoa, baking powder, baking soda, and salt. Set aside. In a large bowl (or food processor) mix cream cheese, eggs, EZ Sweetz, syrup, oil, almond milk, and vanilla. Add dry ingredients in three batches. Blend well each time. Fill cupcake liners about 2/3 of the way. Bake for 16-18 minutes, or until a tester comes out clean. Allow to cool before frosting.

Simple White Frosting

4 ounces softened cream cheese

2 tablespoons softened butter

1/4 cup powdered erythritol

1/4 cup Torani sugar-free vanilla syrup

In a medium bowl, combine all ingredients and blend with an electric mixer until smooth and fluffy. (Or use a whisk if you’re feeling froggy. Be sure to use both arms, then you can count it as your arm workout for the day.) Makes enough to frost 12 cupcakes or a 9 x 13 cake.

Serves 12: NET carbs 4.5 each

 

20 thoughts on “Chocolate Cupcakes”

  1. I am thriled to see cupcakes made without beans. I tried to like them, but just could not. Thank you for sharing, can’t wait to try them and then be able to take them to picnics this summer.

    Question, what is the yummy looking thing in the upper left corner of your site? I can’t figure out what they are, look like muffins of some sort. Thank you.

    1. I know exactly what you mean. I never had much luck with the bean recipes either. I hope you’ll be pleased with these.
      The picture in the upper left corner is pumpkin muffins with pralines. It’s the last post under sweet recipes. They are awesome. I can take no credit for them; I do have a link to where I got the recipes. Happy cupcake baking!

  2. Wow, I made these yesterday. My husband and I are amazed at their deliciousness! What a relief to find such a good recipe. I can’t thank you enough. My youngest child loved them and my other children had varying responses. Some felt they weren’t sweet enough……whatever! They are moist and fabulous. I’ll just have to work on weaning tastebuds off of too much sweet! LOL!

  3. Hello! A HUGE THANK YOU for all these tips and wonderful Low Carb recipes!!
    I have a question…if you could help me with please…..in some of your recipes you add Splenda and erythritol in the same recipe. Can you tell me why you use 2 sweetners? I don’t use them because of the aftertaste so I purchased Xylitol called Xyla. Can I substitute using Xyla as the only one sweetner & how much would I use? THANKS SO MUCH! You have no idea how much these recipes will help in lowering my carb count daily! I feel like I can ‘eat’ again! God Bless!!

    1. Thank you for such a nice comment. In answer to your questions, I use Splenda and Erythritol in combination because I think they taste better together. This combination also has the lowest glycemic index. However, I do actually have some xylitol that I have used on occasion. I agree with you that it’s definitely sweeter and I really like the taste of it. Plus, it’s good for your teeth as well. That makes me feel good about my kids eating it too. However, it does have a slightly higher glycemic index than erythritol. If you look back on my home page, I have a category entitled “Sweeteners.” I have a link there that will take you to a good explanation of sugar alcohols. I am also a little paranoid about xylitol because it’s toxic to dogs and I have four of them.
      With all of that being said, if I were to decide to use xylitol in a recipe that originally called for the splenda/erythritol combination, I would replace each cup these sweeteners with about 3/4 cup xylitol. Of course this could vary depending on how sweet you like things to be.
      One question for you, does Xlya contain any ingredients other than xylitol? I am not familiar with that particular brand.
      Hope this helps!
      Anna

      1. Hi Anna! Thanks for your fast and helpful response! I’ve tried Splenda and other sweeteners, but I couldn’t get use to the aftertaste. I’d like to go as low carb as possible…calorie wise too. On the package of Xyla it says it’s “100% Xylitol. Derived from 100% North American Hardwood. ” I didn’t realize that it was toxic to dogs! Makes me wonder how safe it is for us! I’ll check out your home page and read up about the Sweeteners! I don’t need a lot of sweetener in my bake goods but do enjoy a little. I can’t wait to make these cupcakes! Thanks again for your help!

        1. Since your sweetener doesn’t have added ingredients, I would feel good about trying it. I’m not sure why it’s toxic to dogs when other sugar alcohols aren’t. However, chocolate is also bad for dogs but good for me. :) Let me know how they turn out with the xylitol.
          Anna

    1. Gosh! Thanks so much. I recognize your blog. It was one of the first sites I studied when I started eating low carb. I lost track of you at some point when you were away at school I think. I am linking to your blog as well. I need to get caught up and see what you’ve done that I’ve missed. I love how creative you are!
      Anna

  4. OMG! I made these tonight and you have, with this recipe, renewed my faith in low carb/gluten free baking. Delicious and moist and honestly even better than some of their high carb versions. I used erythritol but instead of splenda I used Ideal which is like splenda mixed with xylitol and also added about 1/4 cup of mini sugar free chocolate chips for moistness. And since I could not find my davinci chocolate syrup I used Walden Farms chocolate sauce instead. Really good! Thanks again, I can’t wait to try more of your recipes! :)

    1. This frosting recipe has a total of only about 4 carbs. The cupcakes without frosting would be about 4.1 to 4.2 net grams of carbs each.
      Thanks,
      Anna

  5. I just made this recipe and really enjoy the cupcakes, but I’m having a hard time understanding the carb counts. I was thrilled to try a recipe with just 4.5 net carbs per cupcake, but when I plugged all my ingredients in to myfitnesspal I got 13 net carbs per cupcake. This is just per cupcake, without frosting. (You can see a picture of my numbers here: http://i.imgur.com/2fBKg.jpg).

    I’d love to know if I went wrong somewhere so I can get back to eating my cupcakes without concern!

    1. Hello! I have never used the site you are referencing, so I’m not positive how it counts carbs. I would guess that the difference is created by the erythritol. I do not count the carbs in erythritol because it has such a low glycemic index. The sites I follow also do not count this particular sugar alcohol in their carb counts either. I’ll bet the site you are using is counting the sugar alcohol.
      Also, the carb counts I give are NET carbs. That is total carbs minus fiber.
      Hope this helps!
      Anna

  6. Hi.
    First, I would just like to say thank you for creating this website. I just recently starting eating low carb and thought that I would be miserable without my favorite foods. My question is do you follow atkins or another low carb diet. Also, I wanted to try this recipe, but I don’t think Almond Flower is allowed when on induction (do you know of an alternative). Thanks in advance for your help.

    1. I do follow Atkins. I wouldn’t recommend this recipe for induction. However, induction is just a short period. I’d hold off on this type of thing until OWL.
      Almond flour is about the lowest carb alternative when you do get to the phase where you could bake these. People who use other flours (coconut, oat, etc) are usually doing so to change taste or texture, not to lower carb counts.
      Good luck!
      Anna

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